BACON WRAPPED BLEU FILET BITES

classic_steakbites_big

 




CLASSIC CITY CATERING
DANIEL WATTS

 

12 beef cubes just under 1”x1”x1”
½ cup blackening seasoning
3 Tbsp. salt
3 Tbsp. ground black pepper
6 large strips smoked bacon, par-cooked
4 oz. olive oil
3 oz. bleu cheese

Preheat gas oven to 400 degrees. Prepare beef by using a paring knife to cut a slit into one side ¾ of the thickness for each cube of beef, making a pocket. In a large bowl, blend beef cubes with blackening seasoning, salt, and pepper; set aside to rest. Space bacon strips evenly on a baking sheet, and bake until ¾ cooked, about 8-10 minutes. Let cool. Heat a large sauté pan on medium-high heat and add oil. Sear the blackened beef tips in small batches at a time; place on cooling rack to rest before stuffing. Use full chunks of blew cheese to fill the beef pockets. Wrap the beef cube with half strip of bacon, cut on a bias to be sure it goes completely around. Be sure to cover bleu stuffed pocket with bacon in this process. Run a skewer or toothpick through the bacon to pierce and hold beef and bacon together. Set aside, while sauce is being prepared. When ready to serve, place on a baking sheet and cook in 400 degree oven for 4-6 minutes and the bacon is fully cooked.

Glaze for Bacon Wraps:
1 ½ oz. olive oil
1 shallot
1 Tbsp. chopped garlic
¼ cup red wine
1 Tbsp. Dijon mustard
3 oz. Worcestershire sauce
2 Tbsp. local honey
Salt
Cracked black pepper

Heat olive oil in a small saucepan over medium-high hat. Add shallots and garlic to sauce pan with oil, stirring while lightly caramelizing. Turn heat to high and use the red wine to deglaze the pan. Begin to whisk in Dijon and Worcestershire sauce. Allow sauce to boil and reduce 15{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} before whisking in your honey. Lower to a simmer for 4-6 minutes. Turn off the heat, add salt and pepper to taste, and allow sauce to cool slightly and thicken. Baste Bacon Wrapped Bleu Filet Bites just before serving.

BOURSIN CHEESE

1 garlic clove
4 oz. butter, at room temperature
8 oz. cream cheese, at room temperature
2 Tbsp. grated parmesan cheese, freshly grated
½ Tbsp. fresh dill, minced
¼ tsp. basil
½ tsp. chives
¼ tsp. ground black pepper
¼ tsp. thyme, freshly chopped
1 Tbsp. minced fresh parsley

Have cheeses and butter at room temperature. Crush garlic and mince. Mix cheeses, butter and garlic in a food processor. Add remaining ingredients; mix well. Pack into a container just large enough to hold the boursin and store in refrigerator. To serve, bring to room temperature.