Ingredients: |
Ingredients: 2 regular cedar planks, soaked in water
Smoky Mashed Potatoes:
8 large Yukon Gold potatoes, peeled and quartered
1/2 cup cream
2 Tbsp. butter, softened
1/4 cup chopped fresh parsley and/or fresh chives
Salt and freshly ground black pepper
4 beef tenderloin fillets, 8 oz. each
1/4 cup spice rub on your choice
1 cup cheese curds, white or yellow
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Directions: |
Directions:Place potatoes in a large pot of cold, salted water;bring to a boil. Cook for 20 minutes until tender. Drain well and set aside for 10 to 15 minutes, until moisture has evaporated from the surface of the potatoes. Meanwhile, combine the cream, and butter in a saucepan and warm slightly. Add warm butter mixture to potatoes and mash, leaving some small lumps. Add chopped parsley or chives and season with salt and pepper to taste. Cool potatoes to room temperature , cover and refrigerate overnight.
Preheat grill to high heat. Season steaks with sweet spice rub, pressing the spices gently into the flesh to adhere. Sear steaks Sear steaks for 2 to 3 minutes on one side. Reduce heat to medium.
Place the steaks, seared side up, evenly spaced on planks. Mold an equal amount of the mashed potatoes around each steak into a ring approximately 2 inches thick, leaving the top of the steaks exposed. Place planks on grill and close lid. Plank roast steak and potatoes for 20 minutes for medium rare. The potatoes should be golden brown and crisp on the outside.
Open grill lid and top steaks with cheese curds. Close lid and allow the cheese melt.
Carefully remove the smoking plank from the grill and allow the steaks to rest for 5 minutes before serving. |
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