Text 5200, 86 rader
Skriven 2013-09-29 07:27:18 av Dave Drum (1:261/38)
Ärende: Chile 4122
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Planked Beef Filets w/Porcini Slather
 Categories: Beef, Mushrooms, Chilies
      Yield: 4 Servings

      4    (6-oz ea) tenderloin steaks;
           - 3/4" thick

MMMMM----------------------PORCINI SLATHER---------------------------
    1/4 oz Dried porcini mushrooms;
           - ground to a powder
    1/4 c  Extra-virgin olive oil
      2 tb Sugar
      1 tb Kosher salt
      1 tb Red pepper flakes
    1/2 tb Coarse cracked black pepper
      6 cl Garlic; minced

  This is one of our favorite ways to plank meat, especially
  boneless steaks and chops. We grill one side of the meat to
  give it the direct flame and char that tastes and looks so
  good, then we slide the uncooked side of the steak directly
  onto the plank. The result is a great contrast in textures,
  with the seared crisp char on one side and the tender
  woodsiness on the other side. We also add smoke flavor to
  this recipe, but you can omit the smoke if you want. The
  porcini slather makes a little more than 3/4 cup, and it
  will keep refrigerated for up to 1 week. You will need only
  half of it for this recipe, so save the rest to use another
  time on pork chops or chicken. It's also great as a dipping
  sauce for bread.

  Suggested plank: 1 cedar or oak grilling plank, soaked in
  water for at least 1 hour

  Suggested wood: Apple, oak, or pecan chips

  To make the slather, combine all the ingredients in a small
  bowl and stir to blend well.

  Prepare an indirect fire in your grill, with a hot fire on
  one side and no fire on the other. For a charcoal grill,
  soak 1 cup wood chips in water for at least 30 minutes and
  place directly on the hot coals when ready to plank. For a
  gas grill, place 1/2 cup dry wood chips in a smoker box (or
  wrap chips in aluminum foil and poke holes in the foil) and
  place over direct heat in the back of the grill.

  Sear the steaks over the hot fire for 3 or 4 minutes on one
  side, and then place the steaks on the plank, uncooked side
  down. Top each filet with about 1 tablespoon of the
  slather.

  Place the plank on the indirect side of the grill. Close the
  lid and cook until a meat thermometer inserted into the
  thickest part of the steak registers 130øF for medium-rare,
  about 20 minutes.

  Oven-Smoke Planking: Preheat the oven to 400øF. Place 1/2
  cup dry wood chips in a small metal pan on the bottom rack
  of the oven and let smolder for about 15 minutes before
  planking. Meanwhile, in a medium-hot skillet, sear the
  tenderloin on all sides. When the smoke begins to fill the
  oven, place the seared steaks on the plank in the middle of
  the oven. Oven-plank for 20 minutes, or until a meat
  thermometer inserted into the thickest part of the steak
  registers about 130øF for medium-rare.

  By Karen Adler and Judith Fertig; 25 Essentials: Techniques
  for Planking

  Epicurious | June 2010

  Yield: Serves 4

  MM Format by Dave Drum - 16 July 2010

  Uncle Dirty Dave's Archives

MMMMM

... Thy breath is like the steame of apple-pyes. - Robert Greene

--- BBBS/Li6 v4.10 Dada-1
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