Adam Perry Lang Beef Tenderloin Recipe

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Filet Mignon with Cutting Board Sauce is a genius thought. Take filet mignon, prized for its tenderness and mild flavor, and grill it to perfection. When it's done, place it on a bed of herbs and aromatics right on the cut board. As you slice the steak, the hot meat juices combine with the herbs and sauce ingredients on the board, creating a sublime sauce.

If the description above doesn't become you lot drooling, I don't know what will. Wouldn't this make a perfect Father's 24-hour interval dinner, or grilled meal for whatever summertime become-together?

Here'southward the Cutting Board Sauce

There is no complicated prep for the sauce. Y'all get together the Cut Board Sauce correct on the cutting board with the meat juices and aromatic herbs when you cleave the steak.

The idea comes from a new cookbook by grill master Steven Raichlen, the James Beard Award-winning author of xxx books, who has graced seven Boob tube series and is a Charcoal-broil Hall of Famer. Around the globe, we're obsessed with live-fire cooking, and he's been our guru for decades, most recently with his "Projection Smoke." He's back with "Project fire: Cutting-Edge Techniques and Sizzling Recipes class the Caveman Porterhouse to Common salt Slab Brownie S'mores." I accept tasted an entire card from the volume when he came to visit Melissa's Produce, and the book is a keeper! Don't even become me started on those Brownie Southward'mores. I recommend the book as a souvenir to anyone who loves to grill, or who might want to upward their game a bit. Information technology's not intimidating, and leads you through a wide range of grilling techniques, unlike methods of estrus, and unlike grills, not to mention 100 delicious, big-flavor recipes.

Why use Filet Mignon?

Raichlen says, "I've always preferred richer, fattier cuts, like rib-optics or strip steaks. But filet mignon has its partisans—people who prize its tenderness (you tin can almost cut it with the side of a fork) and mild flavor—the mildest of all cuts of beefiness. Dry-brining gives you the all-time of both worlds: tenderness and flavor." I say if your budget doesn't accommodate filet mignon, try this technique with whatever cut you adopt. I am a huge fan of flank, flap and hanger steak, so I would exist tempted to practise those. Or try his original thought of rib-eyes or strip steaks.

What is dry out brining?

Raichlen'southward insider tip: "This recipe uses a technique called dry-brining to give depth of flavor to a steak that's normally mild. You season the steak generously with table salt an hour ahead of time. The common salt draws out and mixes with some of the meat juices, creating a brine (saline solution), which with time, is partially reabsorbed into meat. The result: added flavor and succulence."

Filet Mignon with Cutting Lath Sauce

Filet Mignon with Cutting Board Sauce: The hot meat juices from the tender filet mignon steaks combine with the herbs and sauce ingredients correct on the cutting lath. As y'all cutting the steak, information technology creates a sublime sauce.

Ingredients

• 4 filet mignon steaks (each vi-8 ounces and at to the lowest degree 2 inches thick)
• Coarse salt (sea or kosher)
• Vegetable oil for oiling the grill grate
• 1/2 cup cracked black peppercorns, spread out in a shallow bowl
• .
• Cutting Lath Sauce
• 1 clove garlic, peeled
• 1/ii cup stemmed flat-leafage parsley or other fresh herbs
• two scallions, trimmed
• ane cerise jalapeño or serrano pepper
• Fibroid salt (bounding main or kosher)
• Freshly ground black pepper
• 1/3 cup best-quality extra virgin olive oil, in a small bowl

Directions

1. Arrange the filets mignons in a baking dish. Generously salt each on both sides. (Tip: Sprinkle the salt from a tiptop of 6 inches for even distribution.) Dry-brine the steaks in the fridge for 1 hour, uncovered, turning them once.
2. Prepare up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil information technology well.
3. Dip each filet mignon in cracked black pepper to chaff the summit and bottom. Arrange the steaks on the grill grate. Grill for 1 ane/2 minutes, and so give each steak a quarter turn to lay on a crosshatch of grill marks. When the bottom is sizzling and browned (you may see chaplet of blood offset to form on the peak), turn the steaks and grill the other side the same mode. Grill the steaks on the sides, too, to betrayal all surfaces to the heat.
4. You'll need about iii minutes per side for rare (120° to 125°F); 4 minutes per side for medium-rare (130° to 135°F); five minutes per side for medium (140° to 145°F). Employ an instant-read thermometer inserted through the side of the steak to cheque for doneness. Alternatively, use the poke test.
5. Transfer the filets mignons to the board for the Cutting Board Sauce.
6. Brand the Cutting Board Sauce while steak is cooking: Working on a big cutting board with a well (a juice-catching groove usually around the periphery), finely chop the garlic and parsley. Thinly slice the scallions (both white and green parts) and the pepper crosswise. Flavor generously with common salt and pepper and pour one-half the olive oil on top. Mix with the bract of the knife. Remove the hot filets mignons from the grill and lay them directly on superlative of the ingredients on the cutting board. Cut each steak with down strokes of the knife into 1/4-inch-thick slices. (At that place is no need to allow the meat rest similar y'all usually would.) Cascade the remaining olive oil over the sliced steaks and toss on the lath with a spoon and the blade of the pocketknife: The idea is to coat the steak slices with herbs and oil and mix them with the meat juices. Add salt and pepper to gustation. The whole process should take less than a minute.
7. Transfer to a platter or plates and serve at once.
8. Serves 4.

Notes

Recipe source: Excerpted from "Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores" by Steven Raichlen (Workman Publishing). Copyright © 2018. Photographs by Matthew Benson. Raichlen gives credit to chef Adam Perry Lang for the ingenious idea of combining the sauce ingredients with the hot meat juices right on the cutting lath.

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