Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Filet Ingredients:
6 ounces Boursin cheese
1/2 cup panko breadcrumbs (substitute traditional breadcrumbs if panko is unavailable)
3 pounds filet mignon, cut into 6 even slices, each about 2-inches thick
6 slices thickly cut peppered bacon
6 small bamboo skewers
Boursin Bordelaise Ingredients:
2 Tablespoons unsalted butter
4 shallots, peeled and thinly sliced
1/2 cup red wine
1/2 cup demi-glaze
1 ounce Boursin cheese
Filet Procedure:
- Preheat the grill using Kingsford® charcoal.
- In a small bowl, add the cheese and panko breadcrumbs and stir until well blended. With a sharp knife, cut a pocket about an inch deep into each slice of beef and stuff each pocket with the cheese mixture.
- Wrap each slice of filet mignon with a strip of bacon and fasten with a skewer. Grill each steak over medium heat for 4 or 6 minutes on each side or until an internal temperature of 155 degrees Fahrenheit is reached. Then, remove the steaks from the grill and let stand covered for 5 minutes before serving.
- While the filets are cooking on the grill, prepare the Boursin Bordelaise by melting the butter in saucepan over medium heat. Then, add the shallots to the pan and continue to cook for 5 to 7 minutes or until the shallots have wilted. Pour the wine in the pan, and stir for 1 or 2 minutes or until well blended. Add the demi-glace and Boursin and stir.
- Let the mixture reduce for 1-2 minutes before serving.
Grilled Asparagus
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Grilled Asparagus Ingredients:
1 large lemon, juiced
2 Tablespoons olive oil
1 teaspoon smoked salt (Hickory or Alder)
2 bunches medium asparagus, tough stems removed
Grilled Asparagus Procedure:
- Preheat the grill using Kingsford® charcoal.
- In a medium bowl, whisk together the lemon juice, olive oil and salt until well blended. Then, add the asparagus and toss until well coated.
- Grill the asparagus for 2 to 3 minutes on each side.
- Serve immediately.
Recipe Type: Authentic
Source: http://www.grillingwithrich.com/wp-content/uploads/2011/07/Kingsford.pdf