6 - 6 oz. filet of beef tenderloin
4 Tbs. Cookshack RibRub seasoning
Herb oil to rub on beef and vegetables
2 cloves fresh garlic for herb oil
18 slices zucchini, 1/4" thick
18 slices summer squash, 1/4" thick
18 pieces red pepper, 1/2" square
6 pieces green onions, 6" long
18 ea. red russet potato, cut in 1/2 and parboil
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Rub Cookshack RibRub seasoning on beef. Cold smoke with blended wood.
Heat the grill pan or grill as hot as possible. Grill the filets in the pan or grill on each side crisscross marks. Set aside.
Grill the vegetables in the same manner after dipping in oil and remove excess.
Finish cooking beef tenderloin immediately before service.
Arrange the vegetables in a pattern on the plate and set the filet in the center and serve.
Yield: 6 servings
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