RECIPE: Grilled Tenderloin Steaks with Whipped Brie and Bordelaise

For the Bordelaise Sauce | Combine shallots, red wine, thyme, and bay leaf in a saucepan. Bring to a simmer and reduce by approximately 75%. Add demi-glace and continue to simmer until the sauce reaches a consistency that coats the back of a spoon. Strain through a fine mesh sieve. Whisk in cold butter just before serving and hold warm.

For the Whipped Brie | Remove rind from brie and allow cheese to come to room temp- place in a mixer fitted with a paddle attachment and whip until smooth and creamy. Add heavy cream as needed to achieve a light, spreadable consistency.

For the Rosemary Fingerling Potatoes | Toss fingerling potatoes with melted butter and place on a sheet pan. Roast at 375°F for 10 minutes or until tender. Remove from oven and immediately toss with shallots, rosemary, and spinach. Allow spinach to wilt from the residual heat. Hold warm.

For the Steaks | Season tenderloin steak as desired and grill over high heat to preferred doneness. Spread Whipped Brie onto the plate and top with a drizzle of Monin Hot Honey and toasted almonds. Arrange Rosemary Fingerling Potatoes alongside the steak. Spoon Bordelaise around the steak and serve immediately.