Planked Beef Fillets with Porcini Slather
Tender beef tenderloin steaks topped with a savory porcini mushroom and garlic slather, cooked to perfection on a plank for a smoky, rich flavor. This elegant dish combines the earthiness of porcini mushrooms with the luxury of beef tenderloin.
Ingredients
- •¼ ounce dried porcini mushrooms
- •¼ cup extra-virgin olive oil
- •2 tablespoons sugar
- •1 tablespoon kosher salt
- •½ tablespoon red pepper flakes
- •½ tablespoon coarse cracked black pepper
- •6 cloves garlic
- •4 steaks beef tenderloin steaks
- •¾ inch cut thickness
Cooking Instructions
- 1.
1. To make the slather, combine all the ingredients in a small bowl and stir to blend well.
5 min
- 2.
2. 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.
30 min
- 3.
3. 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 fillet with about 1 tablespoon of the slather.
4 min
- 4.
4. 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 130°F for medium-rare, about 20 minutes.
20 min
- 5.
Oven-Smoke Planking: Preheat the oven to 400°F. 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 130°F for medium-rare.
35 min
