This is the dish to cook to show someone how much you love them. It’s simple, playful, engaging and delicious. Please Enjoy!
Stabilize your grill at 425˚F. Set up for a direct cook and install a cast iron griddle to use as a cook top is you like. Place a cast iron pan on the grill and allow it to come to temperature.
Season the fillet with the blackening seasoning and place your butter in the pan, place the fillet in the pan to begin the sear. Add a wood chunk to the charcoal for a smoke sear and close the dome for a few minutes then open the dome and flip the steak for even cooking. Butter sear to your desired temperature. I prefer 125˚ to 130˚. Turn as often as you need, and butter baste a few times.
- 8 ounce Fillet (Wooden Nickle Farm)
- 1 tablespoon Lanes BBQ Blackening Seasoning
- 2 1/2 tablespoons Butter, unsalted
Remove the fillet from the pan, pour out the spent butter, add chopped garlic and begin to “Grill Sauté” in the pan with the fillet fond. Keep the garlic moving and add tomato paste and continue to stir and cook. After a few minutes, deglaze with white wine. Allow to reduce by half then add your heavy cream. Reduce again by ¼. Look for larger bubbles and the liquid to begin to thicken. Add the Parmesan cheese and whip it into the liquid then add the pasta and fold it into the sauce. Allow to reduce slightly. If the sauce is too tight, thin with a bit of wine. If the sauce is too loose, tighten with a bit more parmesan dust. If you need more liquid, add more wine and heavy cream and reduce a bit more.
- 2 tablespoons Garlic, minced
- 2 tablespoons Tomato paste
- 3/4 cup Heavy cream
- 1 cup White wine, Sauvignon Blanc
- 3/4 cup Parmesan dust
- 1 pound Bow Tie pasta, pre-cooked
Add the charred vegetables and transfer to the presentation plate. Slice the steak and lay it over top the pasta. Add the toasted bread and enjoy!
- 1/2 pint Cherry tomatoes, charred and cooked
- 1/2 bunch Broccoli rabe, charred and cooked
- 4 Slices French baguette, buttered and toasted