Fire It Up - Andrew Schloss [44]
Make a hole down the center of the tenderloin with a sharpening steel. Push it through the thicker end until its tip comes out the other side. Remove the steel. Insert a thin, long-bladed knife, making shallow slits to enlarge the hole. Spoon the Gorgonzola mixture deep into the hole. When half of the stuffing has been used, fill the hole from the other side.
Spread the herb mixture all over the tenderloin, cover with plastic wrap, and let stand at room temperature for 30 minutes. Or refrigerate for up to 1 day, and then let stand at room temperature for 30 minutes before grilling.
Light a grill for direct medium-high heat, about 425°F. Brush the grill grate and coat with oil. Put the tender-loin directly over the heat and close the lid. Grill until browned on all sides, about 5 minutes per side for medium-rare (an internal temperature of 125°F). Remove and let rest for 5 minutes, and then slice ½ inch thick.
FILLET STEAK/SHORT LOIN
Rosemary-Speared Fillet Steaks with Red Wine Butter Sauce
MAKES 4 SERVINGS
Make these steaks the centerpiece of a quick, elegant meal. You’ll need sturdy sprigs of rosemary to act as skewers, which flavor the meat and look great on the plate. Even with a simple pan sauce, this dish is on the table in less than 45 minutes. And to go one better, sprinkle crumbled blue cheese over each steak as soon as it comes off the grill. The cheese will melt and lend a sharp edge to the meaty taste.
INGREDIENTS:
4 beef tenderloin fillet steaks
1½ to 2 inches thick
5 long, sturdy sprigs fresh rosemary
1 tablespoon olive oil
½ cup Steak House Rub
¾ cup full-bodied red wine
2 tablespoons red wine vinegar
1 small shallot, minced
½ teaspoon honey
¾ cup cold unsalted butter, cut into pieces
DIRECTIONS:
Cut a narrow slit from one side of each steak all the way through to the other with a thin, sharp knife. Spear each fillet with a sprig of rosemary, inserting the rosemary, tough-end first, into the slit. Reserve the remaining rosemary sprig. Coat the steaks with the oil and with all but 1 tablespoon of the rub. Let stand at room temperature for 30 to 40 minutes.
Light a grill for bilevel high and medium-low heat, about 500+/325°F. Brush the grill grate and coat with oil. Grill the steaks directly over high heat until grill-marked, 2 to 3 minutes per side. Reduce the heat to medium-low on a gas grill or move the steaks to the low-heat area on a charcoal or wood grill. Cover and grill for another 3 to 4 minutes per side for medium-rare to medium-done (an internal temperature of 135 to 145°F). Remove to warm plates and cover with foil to keep warm for 5 minutes.
While the steak cooks, combine the wine, vinegar, shallot, and remaining 1 tablespoon rub in a small saucepan. Bring to a boil over high heat, and then reduce the heat slightly and simmer vigorously until the liquid is reduced to about 2 tablespoons in volume, 6 to 8 minutes. Meanwhile, finely chop the leaves from the remaining sprig of rosemary and add to the pan along with the honey. When the liquid is reduced, whisk in the butter, a piece or two at a time, until incorporated. Serve with the steaks or, for a smoother sauce, strain before serving.
TOURNEDOS/SHORT LOIN
Tournedos and Mushroom Skewers
MAKES 6 SERVINGS
Tournedos are small round slices of beef cut from the center or narrow end of the tenderloin. It’s an elegant cut deserving an elegant treatment. It’s also quite lean and benefits from rich accompaniments like the béarnaise sauce served here. If you like, serve these stylish skewers with Grilled Potato Cakes.
INGREDIENTS:
8 small bamboo or metal skewers
1½ pounds beef tenderloin, cut into 8 equal pieces, each at least 1½ inches thick
8 ounces cremini mushrooms, brushed clean
1 tablespoon olive oil
¼ cup Steak House Rub
Béarnaise Sauce:
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1 tablespoon chopped shallot
4 sprigs fresh tarragon
2 large egg yolks