Ingredients
- 650-700 grams Rump steak, cut into four portions
- 125 grams brie
- 1 teaspoon Gourmet Garden Gourmet Garden Garlic Cold Blended Paste, Cold Blended Paste
- 1/2 teaspoon Gourmet Garden Lightly Dried Basil, Lightly Dried
- 1/2 teaspoon Gourmet Garden Parsley, Lightly Dried
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Grease and then heat a frying pan with a brush or spray of vegetable or canola oil.
- 2 Place the brie in an oven proof dish such as a wide soup bowl and the rub the garlic and herbs into the skin and bake in a preheated oven of 180⁰C for about 8 minutes until just melting.
- 3 Turn and do the other side and leave for about 2 minutes before turning over for the last time. You will need to adjust your cooking time depending on how you want them done and on how thick the steak is cut.
- 4 Remove from the heat and allow to rest, serve with the oozy fragrant cheese and a salad or Kipfler and mustard potato salad.
Crispy Skin Barramundi with Roasted Peppers, Parsley and Chorizo
![Crispy Skin Barramundi with Roasted Peppers Parsley and Chorizo]()
