Name: Cheese-stuffed beef steaks with radicchio salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 x 125g (4-ounce) beef eye-fillet steaks; 80 gram (2½ ounces) brie cheese, sliced thickly into four pieces; 1 small_piece (150g) radicchio, quartered; 1 cup (120g) pecans, roasted, chopped coarsely; 1 large_piece (330g) pear, unpeeled, sliced thickly; 1 cup fresh flat-leaf parsley leaves, loosely packed; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice

Ingredients

4 x 125g (4-ounce) beef eye-fillet steaks

80 gram (2½ ounces) brie cheese, sliced thickly into four pieces

1 small_piece (150g) radicchio, quartered

1 cup (120g) pecans, roasted, chopped coarsely

1 large_piece (330g) pear, unpeeled, sliced thickly

1 cup fresh flat-leaf parsley leaves, loosely packed

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

Method

1.Slice steaks in half horizontally. Sandwich cheese slices between steak halves, tie with kitchen string to secure.

2.Cook steaks on heated oiled barbecue (or grill or grill pan).

3.Meanwhile, cook radicchio on heated oiled barbecue until browned. Place radicchio and remaining ingredients in large bowl, toss gently to combine, season to taste.

4.Serve steaks with salad.

We used a triple-cream brie cheese here, you can replace it with the more easily found blue-vein variety, if you prefer, but choose one that’s mild and very creamy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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