1. In a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy. 2. Crust both sides of Medallion in black pepper. 3. Grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes. 4. Top with the boursin aujus, garnish with parsley. 5. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
