Friday, June 7, 2013

Hickory Plank Grilled Filet Mignon

It's Friday.  What's wrong with this picture?


Well, technically nothing.  

Pictures of juicy filets can never be wrong.   

The problem lies in the subject.  I'm supposed to post about workouts on Friday.   But I didn't post about food yesterday, and I'm not working out today (lazy), and there is a tropical storm headed our way, and my sister is getting married tomorrow on the BEACH (see mention about tropical storm above), and I'm seriously considering chopping my hair off today, so here we are.


Filets.  

They need no introduction, and I'm pretty sure I don't need to tell you how to grill a steak.  But, I've been going on and on about grilling with planks, and how wonderful they are, and how they infuse a delicious smokey flavor into the meat, and how easy they are, and how the produce the most perfect results with everything from fish to chicken to pork (which they do), so thought it couldn't hurt to throw out one more plank recipe to drive my point home.  

And apparently I'm into run on sentences today.  Sorry.


There is really nothing to this recipe.  Just a couple of steaks (any cut would work), seasonings, blue cheese if you fancy it, a plank, and red wine (I recommend for it both soaking and sipping, so grab two bottles).  It's the perfect date night recipe.

By the looks of it, it would appear that on our date night I cheated Scott and hogged all of the delicious blue cheese for myself.  While that is a truly plausible assumption, he actually requested his steak sans cheese.  I saved myself the what-is-wrong-with-you-just-try-it-and-you'll-like-it-I'm-trying-to-expand-your-palate conversation and simply smiled knowing it meant more blue cheese for me.


And then I snuck a little on his steak when he wasn't looking.  Look close, you'll see it.  


Hickory Plank Grilled Filet Mignon 
Serves: 2
Prep Time:  15 minutes (+1 hour or more to soak the plank)
Cook Time:  15 minutes
Total Time:  30 minutes

Ingredients:
2 Filet Mignon, room temperature
1/2 cup of crumbled blue cheese (I used Point Reyes)
1 hickory plank
1 bottle of red wine (you can substitute water)
Dried or fresh thyme
Garlic Powder 
Salt and Pepper

Directions:
In a dish large enough to accommodate the plank, add plank and pour in enough wine to cover plank (or water), cover with plastic wrap.  Allow to soak for at least an hour.  I let mine soak all day while at work.  When you are ready to cook, preheat grill to high heat.  Remove plank from wine.  Season steak with salt, pepper, thyme and garlic powder (I don't measure, I just sprinkle).  You can tie the steaks with butchers twine in order to achieve a uniform thickness, but its not necessary.  Sear steaks on grill for about 2 1/2 minutes per side.  While steaks are searing, add wine soaked plank to the grill (it will smoke but should not catch on fire - keep a spray bottle on hand in case of flare ups).  When you are done searing the steaks, flip plank over and place steaks on the plank.  If you are adding blue cheese, top each steak with blue cheese now (I piled about 1/4 a cup on mine).   Close lid and allow steaks to cook for 8-10 minutes for medium rare.  Enjoy!

2 comments:

  1. I'm always into run on sentences haha:) I've never grilled with planks before but I do think this would make a great date night meal!!

    ReplyDelete
    Replies
    1. It's definitely a topic of conversation if the board goes up in flames! Hope you like it.

      April

      Delete

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