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Main: Open Brie Steak Stack

Serves 10


  • 100ml balsamic vinegar
  • 100ml olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon horseradish
  • 250g rock salt
  • 25g Australian Butter, melted
  • 1.5kg piece beef fillet, trimmed
  • cracked black pepper, to taste
  • 680g loaf sourdough bread, thickly sliced
  • 300g mango chutney
  • 500g mesclun (salad mix)
  • 500g Australian Brie, sliced (or Blue Brie cheese)
Download Recipe (PDF)


  1. Combine vinegar, olive oil, garlic and horseradish to make a dressing. Place rock salt in an ovenproof dish and heat in oven at 220°C for 15 minutes. Brush melted butter over beef fillet and sprinkle with cracked black pepper. Seal beef fillet over high heat until well browned. Place fillet on bed of hot rock salt and cook at 200°C for 30-35 minutes or until done to your liking. Keep warm.
  2. For each serving
  3. Spread 1 slice of bread with chutney. Top with 50g mesclun and drizzle with dressing. Top with 3 slices of warm beef and 2 slices of brie. The warmth of the cooked beef will soften cheese. Serve drizzled with remaining dressing.

Tips / Handy Hints

A fast and flashy recipe featuring a creamy and aromatic crown of Brie.


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