Beef tenderloin filled with Brie cheese and mustard cress, served with red current jus
- 125g Unicorn Brie
- 180g beef fillet portion
- ¼ cup mustard cress
- 50ml extra virgin olive oil
- 75mls red wine
- Salt & pepper
*You can use your favourite sauce instead of
red wine jus if preferred
Place a cut through the middle of the steak portion and insert the cheese and cress. Season with
salt, pepper and olive oil, cook in a hot frypan on all sides until desired degree of doneness. A
medium cooked steak will take approximately 15 minutes.
Rest steak in a warm place for 10 minutes before serving. To serve, slice steak in half to
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filling and place neatly on a hot plate, glaze with sauce and serve.
Winter salad of Camembert, rocket, pear, and toasted walnuts
- 125g Unicorn Camembert
- 1 Beurre Bosc pear
- 50g toasted walnuts
- salt & pepper to taste
- 3 tablespoons balsamic vinegar
- 50g caster sugar
- 1 bunch rocket, washed
- 30ml extra virgin olive oil
Place pears in saucepan with sugar and cover with water, simmer till pears are soft. Slice Camembert into
bite size pieces. Toast walnuts in oven till fragrant.
When pears are soft drain and slice thinly, brush with olive oil and grill till slightly coloured.
Place rocket on a plate and arrange cheese and pears and drizzle with balsamic. Finish with
cracked
pepper.
Mediterranean cheese puffs
- 60g Unicorn Camembert
- 60g ricotta cheese
- 20g grated Parmesan
- 20g grated Mozzarella
- Salt & pepper
- 2 sheets frozen puff pastry
- 8 artichoke hearts
- 200g semi dried tomatoes
Line an oven tray with non stick paper. Combine the Ricotta, Camembert (in chunks), Mozzarella, Parmesan,
season and mix well.
Cut defrosted pastry into 10cm squares and place on lined baking tray. Place a heaped spoon
of cheese mix in
the centre of each square and top with a ¼ of an artichoke and semi dried tomatoes. Fold the corner of the
pastry to cover the mix. Brush with egg bake in moderate oven for 15 minutes or until golden brown.
