Hereford House--Chocolate Balsamic and Blue Cheese Fillet

Hereford House--Chocolate Balsamic and Blue Cheese Fillet




Prep: 10 min.

Cook: 10 min.





ingredients



4 8-oz. beef top loin, strip, or tenderloin steaks, cut 1-inch thick

2 tsp. cracked black pepper

Salt

1 cup crumbled blue cheese (4 oz.)

Chocolate Balsamic Glaze

directions

1. Sprinkle meat with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.



2. To serve, drizzle each steak with 1 teaspoon Chocolate Balsamic Glaze. Serve with the remaining glaze. Makes 4 servings.



3. Chocolate Balsamic Glaze: In a small saucepan, stir together 1 cup balsamic vinegar and 2 tablespoons Ghirardelli chocolate syrup. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 10 minutes or until reduced by half. Remove from heat and stir in 2 tablespoons butter.



nutrition facts



Calories675 Total Fat (g)36 Saturated Fat (g)18, Monounsaturated Fat (g)14, Polyunsaturated Fat (g)1, Cholesterol (mg)168, Sodium (mg)715, Carbohydrate (g)25, Total Sugar (g)23, Fiber (g)1, Protein (g)55, Vitamin A (DV%)0, Vitamin C (DV%)1, Calcium (DV%)18, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/ © Copyright 2011, Meredith Corporation. All Rights Reserved.

Tenderloin with Grilled Corn Relish

Tenderloin with Grilled Corn Relish


Prep: 30 minutes

Grill: 28 minutes

Stand: 4 minutes





ingredients



3 ears corn, husks and silks removed

4 center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)

4 slices bacon

1/2 cup finely chopped yellow onion

3/4 cup half-and-half or light cream

2 Tbsp. finely chopped fresh dill

1 Tbsp. finely chopped fresh tarragon

directions

1. Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn.



2. For charcoal grill, place corn on rack over medium-hot coals. Cover; grill 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.



3. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with foil; set aside.



4. For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 4.



nutrition facts

Calories701 Total Fat (g)42 Saturated Fat (g)15, Monounsaturated Fat (g)18, Polyunsaturated Fat (g)3, Cholesterol (mg)189, Sodium (mg)699, Carbohydrate (g)17, Total Sugar (g)3, Fiber (g)2, Protein (g)62, Vitamin C (DV%)13, Calcium (DV%)9, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet



www.bhg.com © Copyright 2011, Meredith Corporation. All Rights Reserved.

Ribeyes with Garden Tomatoes

Ribeyes with Garden Tomatoes



Prep: 25 Min.

Grill: 12 Min.

Stand: 30 Min.





ingredients



2 Tbsp. balsamic vinegar

2 Tbsp. finely chopped fresh basil

2 tsp. minced garlic

6 Tbsp. extra virgin olive oil

2 1-1/4-inch-thick beef ribeye steaks (about 2 lb. total)

1 head butterhead lettuce, cored, leaves separated (about 6 oz.)

1-1/2  lbs. assorted fresh heirloom or desired tomatoes, sliced or cut in wedges

1/2 cup whole basil leaves

Coarse sea salt

directions

1. For dressing, in small bowl whisk together vinegar, 2 tablespoons basil, garlic, 1 tsp. salt, and 1/2 tsp. black pepper. Slowly whisk in oil until smooth. Remove 2 tablespoons to marinate steaks; set remaining dressing aside.



2. Brush steaks with the 2 tablespoons dressing; let stand at room temperature for 30 minutes.



3. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 8 minutes. Move to unheated side of grill. Cover and grill 4 to 6 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. (For gas grill, preheat to medium-high. Adjust for indirect grilling. Grill as above.)



4. Diagonally slice steaks; arrange on lettuce leaves with tomatoes and basil. Drizzle dressing; season with salt. Serves 4 to 6.



nutrition facts

Calories605 Total Fat (g)37 Saturated Fat (g)9, Monounsaturated Fat (g)21, Polyunsaturated Fat (g)3, Cholesterol (mg)167, Sodium (mg)624, Carbohydrate (g)10, Total Sugar (g)6, Fiber (g)3, Protein (g)56, Vitamin A (DV%)0, Vitamin C (DV%)42, Calcium (DV%)8, Iron (DV%)29, Percent Daily Values are based on a 2,000 calorie diet


www.bhg.com © Copyright 2011, Meredith Corporation. All Rights Reserved.

Fruit-and-Fire Flat Iron Steaks

Fruit-and-Fire Flat Iron Steaks



Prep: 20 minutes

Marinate: 12 hours

Grill: 20 minutes





ingredients



2 stalks fresh lemon grass or 1 Tbsp. finely shredded lemon peel

1/2 cup reduced-sodium soy sauce

1/3 cup bottled hoisin sauce

3 Tbsp. lemon juice

4 cloves garlic, minced

1/4 to 1/2 tsp. crushed red pepper

4 boneless beef shoulder top blade (flat iron) steaks, cut 1 to 1-1/4 inch thick (about 1-1/2 lb. total)

1/2 a peeled, cored fresh pineapple, sliced

2 nectarines, halved, pitted, cut in wedges

2 plums, pitted, cut in wedges

1 bunch green onions (about 8), trimmed

directions

1. For marinade, trim ends of lemon grass; halve lengthwise. Remove two or three layers of tough outer stalk. Remove tender inner stalks; wrap, refrigerate, and reserve to garnish grilled steaks. Finely chop 1 tablespoon remaining lemon grass. In bowl combine chopped lemon grass, soy sauce, hoisin sauce, lemon juice, garlic, and crushed red pepper. Transfer 1/2 cup marinade to airtight container; refrigerate.



2. Place steak in large self-sealing plastic bag set in shallow dish. Pour remaining marinade over steaks; seal bag. Refrigerate 12 to 24 hours; turn occasionally.



3. Remove steaks from marinade; discard marinade. Let steaks stand at room temperature for 30 minutes.



4. For charcoal grill, place pineapple slices, nectarines, and plums on rack over hot coals. Cover and grill 4 to 6 minutes, until fruit is lightly seared, turning once. Brush with refrigerated marinade the last 2 minutes of grilling. Transfer fruit to platter; set aside.



5. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 15 to 18 minutes for medium rare (145 degrees F); turning once and brushing with refrigerated marinade the last 2 minutes of grilling. Place green onions on rack over coals; grill, uncovered, 1 minute, turning occasionally. (For gas grill, preheat grill to medium-high. Place fruit on rack over heat. Cover and grill fruit. Reduce heat to medium. Grill steaks and onions as above.)



6. Slice steaks. Serve with fruit, onions, and reserved lemon grass. Serves 4.



nutrition facts



Calories415 Total Fat (g)18 Saturated Fat (g)6, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)1, Cholesterol (mg)111, Sodium (mg)962, Carbohydrate (g)29, Total Sugar (g)21, Fiber (g)3, Protein (g)36, Vitamin C (DV%)66, Calcium (DV%)4, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet



www.bhg.com © Copyright 2011, Meredith Corporation. All Rights Reserved.

Cowboy Steak and Whiskey Butter Recipe

Cowboy Steak and Whiskey Butter Recipe