It's been a rather hectic weekend extending all the way to today (Wednesday). We went to the new McKinnon's Super Butcher Shop here in Salem yesterday to explore and hopefully purchase some good food.
I'd like to state that finding Filet Mignon for $5.99 was quite a deal. (We got some other deals as well, but this one stands out in my mind). I cooked this on the grill last night, and served it with Roasted Yukon Gold potatoes.
Cooking a steak on a grill is an art in itself. If you don't take care, you can easily turn an expensive cut of meat into something resembling a fire sale at Macy's. I know—I've done so as recently as a couple of months ago. (Note to self: Don't try to fix a computer problem while you're trying to cook dinner!)
Last night, the filet came out perfect. Sandra's was the perfect shade of pinkish-red (she's a medium person), and mine was done a bit more, with just a bit of pink. For myself, I made a quick "steak sauce" by mixing (on my plate) a little bit of Sesame-Ginger teriyaki sauce, about a tablespoon of Merlot, a drop or two of Worcestershire sauce, and a couple of drops of Dijon Mustard, and then mixed the lot together to make a bit of an emulsified sauce. I served my filet over this sauce, with the potatoes on the side.
To Sandra's surprise, the potatoes also came out perfect. I have had a couple of experiences where I cut the potatoes too small (about ¼") or cooked them on too high heat, and they tended to char through in no time at all, turning a delicious side dish into charcoal in no time. Yesterday, I allowed Sandra to cut the potatoes this time, and she came up with the perfect size: about an inch dice.
Grilled Yukon Gold Potatoes with Rosemary
| Source: | Rachael Ray—30 Minute Meals—Food Network |
|---|---|
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Catalogued: | 17-Oct-2007 |
Ingredients
Yukon Gold potatoes; figure about 1 large or a couple of small pototoes per person
Non-stick aerosol spray (Pam)
Extra-virgin olive oil
1-2 Tbs dried or fresh rosemary
Garlic salt (to taste)
Freshly ground black pepper (to taste)
Fresh thyme sprigs (optional)
Preheat the grill to about 400°F.
While grill is heating, dice the potatoes to about ½" to 1" pieces—bite size, but not too small.
Spray grilling pan with non-stick spray, and place the diced potatoes onto the pan. Drizzle olive oil over the potatoes, and then add rosemary, salt, and pepper. Toss the potatoes in the grill pan to ensure that all the pieces are coated with oil, herbs, and seasonings, adding more as necessary.
Place potatoes on grill over burner at high heat for about ten minutes, covering the grill to allow it to bake.
Using a spoon and pot-holder, toss the potatoes again to allow them to cook on all sides, and lower the burner to medium. Re-toss the potatoes every five minutes or so, being careful not to smash them.
When potatoes are cooked on all sides, lower heat to just barely on and keep on grill to warm until your main course has finished cooking.
Sprinkle additional garlic salt and pepper, to taste, and serve with a sprig or two of fresh thyme.
Serve warm.
Bon Appetit!
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