I can't believe it's been a month since I last updated this blog! We've done plenty of cooking between then and now, just haven't gotten it to the page. SO needless to say, today's the day for an update!
Who out there is blessed with great in-laws? My hand is raised because I truly am. My husband's parents live for their grand kids these days - go to every game, every practice, every party - and will watch them overnight at the drop of a hat asking nothing in return. Last night my 4 year old spent the night with them along with his 9 year old cousin while we were out so we had them over for dinner tonight. The menu: Grilled beef tenderloin with a smoky pomegranate spritz, sweet corn with bacon, potato planks and Caprese butter.
First we started with a beautiful 4.5 lb beef tenderloin that I rubbed down with salt, pepper and hickory molasses smoky seasoning. Seared it over hot coals on both sides for a nice char crust, lowered the coals and let it finish cooking for about 40 minutes until it was a beautiful rare to medium rare.
The warm corn salad was to die for! I cooked a half pound of thick cut bacon in a cast iron skillet over a hot grill flame. Just before crispy, pour off most of the bacon fat, add 1 large chopped sweet red bell pepper and half of a large chopped onion, I used a purple one. Cook until soft, while stirring. Deglaze the skillet with about 1/2 of a cup of sherry - be sure to scrape up all those delicious bits from the bottom of the pan. Let it sit and simmer until almost all the liquid is gone. Next, stir in a bag of frozen sweet corn, 1 cup of heavy cream, about a 1/4 of a cup of tomato sauce, a few shakes of cayenne pepper and simmer until thickened, about 5 minutes or so. Season with salt, pepper and a few chopped scallions including the greens. Serve warm. It is SOOOOO good!!!
For the potato planks, Idaho bakers work nice. Slice evenly, about 1/4" thick. Toss into a bowl with olive oil, salt, pepper and garlic powder.
Lay the planks on a hot grill for a couple minutes and turn just enough to give a cross hatch grill mark. Turn them all over and do the same to the 2nd side. When tender, put them back into the bowl, toss with a little more olive oil and some fresh parsley.
Even tho beef tenderloin does awesome alone, what could a little butter hurt? Especially if it's sun dried tomato, basil and garlic butter! Soften 1 stick of butter to room temperature and in a bowl, mix it with 1 teaspoon of minced garlic, about 4 or 5 chopped sun dried tomatoes, and a few chopped basil leaves. Stir well and place the mixture on a piece of plastic wrap. Wrap and roll into a cylinder shape. Chill for at least an hour.
Serve the chilled butter atop a slice of the tenderloin. This was my plate:
Everything turned out just right. A nice bottle of Reggae Red was deeLish as our wine. I hope you try at least the corn recipe. It was the perfect side dish!!
Come back and join us again!
L&M
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