Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY)

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is for all those Garlic Lovers out there like myself, easy to make, a awesome meal.

Ingredients Nutrition


  1. Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
  2. You can utilize any fresh herbs you have in your garden or local market such as rosemary.
  3. Take the steaks out and let them rest about an hour before you start to work with them.
  4. In the meantime, fire up the oven to 350 degrees F.
  5. Take your garlic bulbs and slice them in half diagonally.
  6. Season with olive oil and sea salt.
  7. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
  8. Take out and set aside.
  9. Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
  10. Add spinach and saute until spinach is just wilted.
  11. Season with salt and pepper.
  12. Chop up the sun-dried tomatoes and toss with the spinach.
  13. When the spinach has cooled, throw in the brie and the roasted garlic.
  14. You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
  15. Mix together very well!
  16. Season with salt and pepper.
  17. You can also throw in a teaspoon or so of fresh rosemary at this point.
  18. Set aside.
  19. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
  20. Carefully stuff the steaks with your roasted garlic stuffing.
  21. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
  22. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
  23. A little parsley to garnish.
  24. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
  25. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
  26. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
  27. Take out the rosemary.
  28. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
  29. Garnish with fresh rosemary.
  30. It is excellent to have a nice fresh loaf of bread to serve with this.
  31. I also BBQ up some fresh local corn on the grill to accompany this meal.
  32. It is a fairly easy and gourmet meal to prepare.
  33. You can even make the stuffing the night before.
  34. Enjoy!
  35. And long live garlic!
Most Helpful

I was going to give this 4* because I don't like brie, but stuck with 5 because I left that out and I LOVE garlic. Easy to prepare with loads of flavor & a lovely presentation for guests. Also, thanks for the great idea about pulling the roasted garlic cloves out with toothpicks... I used to squeeze it out & there would always be some waste; with a toothpick, you get the whole clove. Thanks for sharing! :-)

MrsSPheonix January 17, 2003

Review just for the sauce! I was looking for a sauce for some nice Ribeyes I picked up. I wanted to make a au poivre sauce but had no brandy. I found this and thought it sounded delicious and I was not disappointed. Awesome, perfumed my whole house like garlic and sweet balsamic. Was literally so good that I wanted to eat it with a spoon. Would be tasty served as a dressing over steamed spinach. I used 1/2 and 1/2 and will probably try to cut out some butter next time, too. I also added in some pan drippings I had from the steaks. Awesome, amazing, will make again!

Teresa in CO October 26, 2009

This is amazing. I first made it probably 5 years ago and it was to die for- really great for a special occasion. I'm a cheese freak so I don't measure how much brie I put in, I just stuff in as much as I can ;)

Shel. September 01, 2009