Recipe: Stuffed New York Strip with Boursin Brown Sauce, Grilled Portobello and Filet Mignon with Boursin Cheese, and Sirloin Steak with Boursin Sauce (not Bonefish or Tampa 59)

Since I couldn't find the exact restaurant... I tried to find a similar recipe. Hope one of these is close or at least you can start experimenting with. Good luck and let us know your results.

Halyna

Stuffed New York Strip with Boursin Brown Sauce
By: Richard Albee of Knoxville, TN (USA)
Source: You're the Chef, WVIA, Public Broadcasting
Makes four portions

Step 1 - New York Strip
4 each New York strip steaks, about 8 oz. each
4 Tbsp. herb and spice steak seasoning
8 Tbsp. herbed Boursin cheese

Step 2 - Vegetables
1/2 cup red bell pepper, julienne thin
1/2 cup green bell pepper, julienne thin
1/2 cup Spanish onion, julienne thin
2 Tbsp. fresh garlic, minced
2 Tbsp. clarified butter

Step 3 - Bacon
12 each slices, bacon, hickory smoked

Step 4 - Boursin Brown Sauce
1 1/2 cups beef stock
2 tsp. fresh garlic, minced
2 tsp. Worcestershire sauce
1/4 cup cold water
3 Tbsp. cornstarch
1/4 cup herbed Boursin cheese

Step 1 - New York Strip procedure:
Rub the steaks with the seasoning and pound to flatten each one.

Spread equal amounts of the Boursin cheese on each steak.

Step 2 - Vegetables procedure:
Saut the vegetables and garlic in butter until they are bright in color and just cooked. Cool.

Lay the vegetables on the cheese side of the steak. Roll the steak around the vegetables, creating a pocket.

Step 3 - Bacon procedure:
Wrap the bacon slices around the steak. Sear it over high heat and bake it in the oven at 350 F for about 7 minute until the meat is medium in doneness.

Step 4 - Boursin Brown Sauce procedure:
Combine the water, bouillon, garlic and Worcestershire sauce over high heat in a small saucepot. Mix the cornstarch with the cold water into a smooth paste. When the stock boils, whisk in the cornstarch mixture a little at a time until a sauce forms that will coat the back of a spoon. Add the cheese, whisking until it is dissolved.

Serve the steak sliced into portions, topped with sauce.

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GRILLED PORTOBELLO AND FILET MIGNON WITH BOURSIN CHEESE
Source: SuperTarget
Serves: 4

4 large portobello mushrooms
4 (6 ounce) beef tenderloin filets
1 (5.2 ounce) package Boursin cheese at room temperature
Archer Farms(tm) Steak Seasoning

Remove stems and scrape gills out of mushrooms. Brush the mushrooms and steaks with olive oil. Season the mushroom caps with salt and pepper, and season the steaks with steak seasoning.

Grill the mushroom caps for about 3-4 minutes and steaks 4-5 minutes on each side. Fully cook to desired doneness.

Place a mushroom cap, stem side up, on each plate. Top each cap with 1/4 of the Boursin cheese. Place a grilled steak on top of the cheese.

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SIRLOIN STEAK WITH BOURSIN SAUCE
Source: Boursin Cheese
Servings: 4

1 tablespoon unsalted butter
4 boneless sirloin steaks, 1 inch thick (about 1 lb. each)
1/3 cup water
1 package (5.2 oz.) Boursin Pepper or Garlic & Fine Herbs
2 teaspoons whipping or heavy cream or milk

In 12-inch skillet, melt butter over medium-high heat and cook steaks until desired doneness. Remove steaks and keep warm.

In same skillet, add water, scraping brown bits from bottom of pan. Stir in Boursin and cream until sauce thickens.

On serving platters, arrange steaks. Pour sauce over steaks.