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 show 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.
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