Brie Stuffed Beef Filets with Herb Crust

1 tablespoon herbes de Provence ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 beef tenderloin filets, about 8 ounces each 1 ounce Brie, cold, cut into 2 equal pieces ½ tablespoon extra virgin olive oil

Calories 560 (75% from fat) • carb. 1g • pro. 34g • fat 47g • sat. fat 19g • chol. 135mg • sod. 460mg • calc. 56mg • fiber 0g

Place the herbes de Provence, salt and pepper in a small bowl. Stir to blend; reserve. Using a sharp knife, cut a horizontal slit in the side of one filet; carefully cut into the center to create a pocket – do not cut all the way through to the sides. Repeat for the other fillet. Place ½ ounce of the cheese in each pocket – press the open sides together tightly. Drizzle the filets with the olive oil and rub in to coat completely and evenly. Sprinkle the herb mixture on both sides and press into the filet. Refrigerate for 20 to 30 minutes before grilling. (Filets may be prepared up to 8 hours ahead and refrigerated). Place stuffed filets in the provided basket with the slit part of the filets facing up when cooking. Assemble as instructed (page TK). Place basket on the roasting spit assembly fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 400°F. Set the timer to 25 minutes (for medium rare). Carefully remove the filets from the basket. Let meat rest for 5 to 10 minutes before serving.