Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Servings: 4 | Preparation time: 15 minutes | Grilling time: 14 to 18 minutes | Special equipment:  perforated grill pan

Ingredients

[starlist]

  • 4 beef tenderloin steaks, each about 6 ounces and 1-¼ inches thick;
  • Extra-virgin olive oil;
  • 3 thick slices bacon, cut into ¼-inch dice (2 ounces);
  • 8 ounces cremini mushrooms, stems removed, each cut into quarters;
  • ⅓ cup finely diced red onion;
  • 2 tablespoons finely chopped fresh chives;
  • Kosher salt;
  • Freshly ground black pepper;

Vinaigrette

  • 2 teaspoons Dijon mustard;
  • 3 tablespoons red wine vinegar;
  • 2 garlic cloves, minced;

[/starlist]

Instructions

  1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat.
  3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crispy, 6 to 8 minutes, stirring occasionally. Remove from the heat.
  4. Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette.
  5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  6. Spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.

Bon appetit!

[Recipe source: Weber’s New Real Grilling™ by Jamie Purviance]

Salmon with Nectarine Salsa

Servings: 4 | Preparation time: 20 minutes | Grilling time: 8 to 11 minutes

Ingredients

[starlist]

  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick;
  • 1 tablespoon fresh lime juice;
  • ¼ teaspoon crushed red pepper flakes;
  • ½ teaspoon kosher salt;

Salsa

  • 2 nectarines, about 1 pound total, cut into ½-inch dice;
  • ½ cup ¼-inch-diced red bell pepper;
  • ¼ cup ¼-inch-diced red onion;
  • ¼ cup finely chopped fresh chervil leaves;
  • 1 jalapeño chile pepper, seeded and finely diced;
  • 2 tablespoons finely chopped fresh mint leaves;
  • 1 tablespoon honey;
  • ¼ teaspoon kosher salt;
  • ¼ teaspoon crushed red pepper flakes;

[/starlist]

Instructions

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  4. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Way to Grill™ by Jamie Purviance]

Brinkmann

Brinkmann Corporation is a manufacturer of outdoor cookers, smokers, outdoor lighting, hand-held lighting, lawn & garden products, pet products, camping equipment, boat covers and Remington hunting and fishing gear.

Known for low priced cookers, the Brinkmann products are made in China and are close, and maybe a step above, to Masterbuilt, Char-Griller and Master Forge as quality and price value. Being one of the largest manufacturer of grills and accesories in the United States, Brinkmann is aiming at the same target market as Char-Broil, but even if they provide some interesting features in their products, the company lacks the focus and innovation.

Brinkmann products are widely distributed online and in brick and mortar outlets.

Provençal Rotisserie Lamb Leg

Servings: 10 | Preparation time: 25 minutes | Marinating time: 4 to 6 hours | Grilling time: about 1½ hours | Special equipment: butcher’s twine, rotisserie, instant-read thermometer

Ingredients:

[starlist]

  • 1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat;
  • 2 cans (each 19 ounces) cannellini beans, drained;
  • 1 cup ½-inch-diced plum tomatoes;
  • ½ cup thinly sliced black or green olives;
  • ¼ cup extra-virgin olive oil;
  • 2 tablespoons minced fresh Italian parsley leaves;
  • 1 tablespoon red wine vinegar;

Marinade

  • 4 plum tomatoes, roughly chopped;
  • 1 small yellow onion, roughly chopped;
  • 1 cup dry red wine;
  • ½ cup lightly packed fresh Italian parsley leaves;
  • ½ cup lightly packed fresh rosemary leaves;
  • 2 tablespoons Dijon mustard;
  • 6 large garlic cloves, crushed;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

[/starlist]

Instructions

  1. In a food processor combine the marinade ingredients. Process until pureed; pour the marinade into a large bowl. Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.
  2. Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat and reserve. Roll and tie the leg of lamb with butcher’s twine.
  3. Prepare the grill for rotisserie cooking over indirect heat. If your gas grill has one, turn on the infrared burner to low and set the outer burner control knobs to low heat. The temperature of the grill should be around 400°F (you may need to adjust the outer burners to medium heat).
  4. Carefully slide one pronged fork into the spit, with the tines facing inward, about 10 inches from the end of the spit. Secure the fork but do not tighten at this time. Slide the spit through the center of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines facing inward and slide down until they are firmly imbedded into the roast. Secure the fork, but do not completely tighten at this time. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centered on the spit and tighten the fork into place. Turn on the motor to begin the rotisserie.
  5. Grill the roast until the internal temperature reaches 145º, about 1½ hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the center of the roast. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil, and let rest for about 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time).
  6. In a medium saucepan over medium heat, warm the beans until heated through. Add the tomatoes, olives, oil, parsley, and vinegar and mix well. Serve warm with the sliced lamb.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]