Boursin Stuffed Angus Filet Courtesy Of: Sysco Corporation Boursin Stuffed Angus Filet Serves 24 Raspberry Pepper Cumberland 250 mL or 1 cup Tawny port 60 g or 2 oz Hot pepper jelly 60 g or 2 oz Currant jelly 60 g or 2 oz Raspberry vinegar 500 mL or 2 cups Beef base stock 15 ml or 1 Tbsp Sysco Imperial/McCormick Arrowroot 60 g or 2 oz Butter, softened Stuffed Filets each filet 180-210 g or 6-7 oz 24 Sysco Angus beef filets 700 g or 1lb, 8 oz Boursin cheese, flavoured with garlic Canola oil pan coating 700 g or 1lb, 8 oz Sysco Imperial mixed salad greens Preparation For the sauce: reduce port in saucepan over medium-high heat to yield 1/2 cup (125 mL) liquid. Add vinegar and 13/4 cups (400 mL) stock. Whisk remaining 1/4 cup (50 mL) stock with arrowroot; set aside. Bring port mixture to simmer; whisk in arrowroot mixture. Cook and stir until silghtly thickened. remove from heat; swirl in soft butter, Hold sauce warm for service.

For the filets, cut an X in each top side, one inch by one inch by one and a half inches deep. Open cuts by gently pushing back together; faltten meat slightly.

For each serving, season stuffed filet with salt and pepper to taste. Spray non-stick saute pan with canola oil; place over medium-high heat. Sear filet in pan, cut-side down to caramelize cheese, two to two and a half minutes. Turn meat; sear another 2 and a half minutes for rare beef. Finish to desired doneness in 350 degree F oven (180 degrees C) for 3 to 5 minutes longer. Arrange 1 oz (30g) salad greens on heated serving plate. Top with cooked filet; nap with 1oz (30g) warm sauce.