Grilled Beef Tenderloin With Potato Foil Packs Food

STEAK AND POTATO PACKETS (HOBO PACKETS)

Steps:

• Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil.
• Put 1 Tablespoon of butter on each foil sheet.
• Dice potatoes into cubes (about 1-inch). Leaving the skin on. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
• Evenly sprinkle minced garlic and diced onion over each of the four servings. Then sprinkle with kosher salt and pepper.
• Drizzle with a little bit more olive oil.
• Put steak pieces on top of potatoes. Season with a bit more salt and pepper or your favorite steak seasoning.
• Drizzle with a tiny bit more olive oil and put another pat of butter on top.
• Fold up each of the sides to make a nice little bed for the potatoes, making a square so none of the butter and oil can escape while cooking.
• Preheat grill to medium-high heat. Grill packets for about 35-45 minutes. Check periodically for your preferrer level of doneness for the steak.

GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS

Steps:

• Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
• Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
• To cook beef and hobo packs using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
• While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
• To cook beef and foil packs using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
• Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
• Serve beef and foil packs:
• Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
• Cooks' Notes
• To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
• If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

GRILLED BEEF STEAKS

Steps:

• Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
• Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
• Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

GRILLED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
• Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC

Steps:

• Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
• Preheat a grill or grill pan on medium-high heat.
• Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

BAKED TURKEY TENDERLOIN

Steps:

• In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.)
• Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top.
• Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top.
• Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.

GRILLED TURKEY TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the apple juice, soy sauce, oil, lemon juice, onion, vanilla, ginger, garlic powder and pepper; add the turkey. Seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Grill turkey, covered, over medium heat for 8-10 minutes on each side or until a thermometer reads 170°.

GRILLED SALMON SUPPER IN FOIL

Steps:

• Prepare a gas or charcoal grill for medium-high heat. Tear 4 pieces of heavy-duty aluminum foil into 12- to 14-inch squares.
• Divide the potatoes among the 4 pieces of foil and arrange in the center in an area about the size of a salmon fillet. Sprinkle potatoes with paprika. Arrange green beans evenly over the potatoes. Lightly season with salt and pepper. Top beans with salmon fillets. Drizzle salmon with olive oil, sprinkle with thyme and season with salt and pepper, to taste.
• For each packet, bring sides of foil up so edges meet and fold over at least twice until sealed, leaving room for steam. Pinch and seal foil ends.
• Grill the packets 4 to 6 inches from heat on a covered grill 15 to 20 minutes or until salmon flakes easily with a fork. (Time depends on thickness of salmon.) To serve, place packets on dinner plates. Carefully snip to open foil and allow steam to escape. Use a spatula to remove food to plate or eat directly from foil. Squeeze lemon over salmon, if desired.

BEEF TENDERLOIN

Steps:

• CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
• TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine - you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! - see detailed photos in post):
• Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it's snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
• SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).
• BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for up to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.
• HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired.
• GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.
• SEAR ROAST: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high-heat. When the oil is very hot and just smoking, add beef tenderloin roasts (you may need to work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (use all of it).
• BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: between 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Keep in mind the beef will rise 5-7 degrees after resting, so take the meat out of the oven 5-7 degrees below the temperature you are aiming for. You will likely need to remove one roast before the other.
• REST AND SLICE: Remove skillet from the oven and baste roasts several times with the buttery juices from the skillet, then transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.

BEEF TENDERLOIN MILANESE WITH SPINACH AND CUCUMBER SALADS

Steps:

• Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper.
• Beat the eggs and pour them into a shallow bowl or baking dish. Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
• Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices.
• In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side. Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices.
• To make the salad: In a bowl, combine the cucumber and onion together. Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes.
• In another bowl, combine the spinach and tomatoes and season with salt and pepper. Add olive oil and toss to coat.
• Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad. Serve with Red Hawk Potato Gratin and Sunday Bread.
• Preheat the oven to 350 degrees F.
• Coat a 9 by 13-inch baking dish with softened butter.
• In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.
• Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.
• Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.
• Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.
• In a bowl, stir together the water and yeast. Let sit for 5 minutes.
• In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed.
• Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
• Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
• Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes.
• Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through.

HAM & SWEET POTATO PACKETS

Steps:

• Preheat oven to 350°. Place each ham steak on a double thickness of heavy-duty foil (about 12 in. square). Layer with potato and peach halves. Sprinkle with brown sugar; dot with butter. Fold foil around mixture and seal tightly. Place on a baking sheet., Bake 30-35 minutes or until heated through and potato is tender. Open foil carefully to allow steam to escape.