android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 4

Succulent Steaks with Boursin Butter

Prep Time
15 min.
Cooking Time
6 - 10 min.
Method
Direct
Prep Time
15 min.
Cooking Time
6 - 10 min.
Method
Direct

Ingredients

Steaks With  Boursin 346X318
  • 50g butter, softened
  • 30g Boursin flavoured with garlic herbs
  • 1 tbsp fresh, chopped parsley
  • Salt & freshly ground black pepper
  • 4 prime fillet beef steaks, each weighing about 200g
  • 1 tbsp olive oil
  • 250g bundle asparagus, trimmed, blanched & drained
  • 16 cherry tomatoes on the vine

Instructions

    In the kitchen:

  • 01 Beat together the butter, Boursin, parsley and seasoning, and roll into a log using cling film. Chill until hard enough to cut into four slices.
  • At the barbecue:

  • 01 Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.
  • 02 Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.
  • 03 Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo
Ingredients
Instructions

What do you need?

Recommended Tools