We had our dear friends Ayako & Nico partake in a bit of Eggness last night. They took up the offer of “we’ll bring the meat and you grill it” concept! Ayako showed up with 5 fillet mignon cuts from Huber’s Butchery that were absolutely gorgeous. What we did to them was even better. Now, admittedly I like to photo-document the whole process of making dinner. Last night, no way, there was just simply too much to do and timing was critical so we can only feature the finished product photos.
The feast included cedar planked fillet mignon (1.5 ” beef fillets) covered with blue cheese topping, twice-baked potatoes with smoked gouda and grilled scallions, and a carrot salad that Ayako simply couldn’t get enough of! The last piece was Roman’s fist attempt at Choux Pastry – homemade chocolate eclairs using Raymond Blanc’s recipe.
Here’s what we did, first the fillet:
1/4 cup plain breadcrumbs
6 tablespoons blue cheese, crumbled
1/4 cup fresh parsley, chopped and from our new herb garden
2 teaspoons Worcestershire Sauce
Freshly ground black pepper, to taste
2 teaspoons olive oil
6 – 6-8 oz. beef fillets (from Huber’s of course!)
1 tablespoon Montreal Steak Seasoning
1 – 15” Fire & Flavor Cedar Grilling Plank, soaked
Combine breadcrumbs through olive oil to form a paste and set aside. Rub steaks generously with Montreal Steak Seasoning blend on all sides. Allow steaks to sit at room temperature for 30 minutes; meanwhile preheat grill to 450-500°.
Sear beef on hot grill for 60-90 seconds on each side. Reduce grill temperature to 350°, place soaked plank on grill and close lid. Heat for 3 minutes; using tongs, flip plank and place seared beef fillets on heated side of plank. Top each fillet with an equal amount of the breadcrumb topping.
Grill, with lid closed, for 12-16 minutes or until desired doneness is reached. If using a meat thermometer (and we were using Roman’s favorite gift) the beef temperature should reach 145° for medium rare and 160° for medium well. Remove plank and beef from grill and let sit for 10 minutes before serving.
The twice baked potatoes with smoked gouda & grilled scallions:
5 medium sized potatoes