The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [154]
4. Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.
porterhouse with jalapeño butter
SERVES 2
Filet mignon can be prepared this way as well: Sear two 8-ounce steaks over direct heat for 3 minutes per side; grill over indirect heat until medium-rare, 5 to 6 minutes more per side.
½ cup (1 stick) unsalted butter, softened
1 fresh jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
1 porterhouse steak (2½ pounds, 1½ inches thick), room temperature
Coarse salt and freshly ground pepper
1. Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Stir butter, jalapeño, and garlic in a bowl; set aside.
2. Season both sides of steak with salt and pepper. Grill over hotter part of grill, covered, flipping once, until browned, 3 to 4 minutes per side. Slide to cooler part of grill; grill, covered, flipping once, until medium-rare, 7 to 8 minutes more per side. Remove from grill, and let rest 10 minutes. Serve with jalapeño butter.
grilled knockwurst
SERVES 4 TO 6
Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.
6 knockwurst
Mushrooms and Garlic Grilled in a Packet (recipe follows), for serving
Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into ½-inch slices. Serve with grilled mushrooms and garlic.
mushrooms and garlic grilled in a packet
SERVES 4 TO 6
Serve this packet hot off the grill, but be cautious when opening it.
12 ounces cremini mushrooms, halved if large
6 garlic cloves, peeled
¼ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1. Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
2. Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
3. Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.
beef tenderloin with mushrooms and thyme
SERVES 10 TO 12
1 beef tenderloin (4 to 5 pounds), tied
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil
8 ounces shiitake mushrooms
1 bunch fresh thyme sprigs
Shallot-Brandy Sauce (recipe follows)
1. Preheat the oven to 425°F. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
2. Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125°F for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature