Mesquite Grilled Tenderloin Steaks with Mushroom Compote
Life gets busy, and at the end of the day when grilling, I’m a go to, gas grill, kind of a girl. Using mesquite or other hard wood takes a little more time and although not difficult, it is a labor of love. The extra aromatic flavor and elegant smokiness this gives the meat is a special treat, but it’s that – a special treat. Mesquite coals, would work for any steak or burger, adjusting time, based on thickness or size of cut.
Ingredients For Fire:
10 pounds mesquite wood
Kindling; pine cones and/or wood shavings
Paper
Preparation:
Open the lower vents of the grill located in the bottom of the grill. Bunch the paper, and place on the lower rack of the grill, top with the kindling, and a few smaller pieces of the mesquite, in a sort of teepee fashion. Light the paper and allow the fire to get going. You may need to blow on the fire a bit to get the mesquite to take. Add 3 to 4 larger pieces to the fire, stacked so air can move in between the wood. When the fire starts to burn down, push the burned wood around and add more wood. Continue repeating this process until you have a nice hot bed of white coals that are still licked with a bit of fire. I added wood four times to achieve this and it took about two hours. Your grill is now ready. Place the top rack of the grill as low and as close to the coals as possible.
Ingredients For Steaks:
4 – 8oz. Tenderloin Steaks
2 – tablespoons olive oil
2 – teaspoons black pepper
1 – teaspoon sea salt
1 – teaspoon garlic powder
1 – teaspoon onion powder
Preparation:
1) Remove the thawed steaks form package, rinse under cold water and pat dry with paper towels.
2) In a small glass dish or backing pan, mix the olive oil and seasonings.
3) Add steaks to the pan and roll around into the seasoned olive oil. Cover the steaks and allow them to rest at room temperature while you establish your fire. About 2 hours.
4) When your mesquite fire is just right, place the steaks on top of the grill and close grill lid. Grill for 3 minutes then rotate the same side to create a nice grill marking. Cover again and grill for two minutes on the same side, before turning over. Turn steaks, cover and grill for 3 more minutes.
5) Remove steaks from the grill and place them on a plate. Sprinkle a little finishing salt over the steaks and then cover them with a lid or foil and allow them to rest for 3 to 5 minutes.
Mushroom Compote
Ingredients:
½ – cup sweet yellow onion, finally diced
5 – ounces cremmini mushrooms, finely diced
1 – green onion, green part only, finely minced
1 – tablespoon olive oil
4 – salted tablespoon butter
4 – teaspoon salt
½ – teaspoon black pepper
1 – teaspoon sugar
1 – teaspoon balsamic vinegar
Preparation:
1) In a sauté pan over medium high heat, heat olive oil and 1 tablespoon butter.
2) Add the diced onions to the pan and season with salt, pepper, and sugar. Stir occasionally, until the onions are golden brown and caramelized, about 6 minutes.
3) Add the diced mushrooms to the caramelized onions and stir in. Sauté until mushrooms are just tender, but have not yet released their moisture.
4) Add the balsamic vinegar and stir in.
5) Immediately following, stir in remaining butter. Remove the mushrooms from the heat and stir in minced green onion.
6) Season to taste and serve immediately with mesquite grilled steaks.
*We enjoyed this delicious steak with lightly sautéed green beans, a cauliflower & potato mash, and short glasses of Heradura Blanco Tequila on ice with fresh squeezed lime. It was fabulous. A nice earthy Zinfandel would be great too.
http://wildideabuffalo.com/2015/the-day-i-fell-in-love-with-mesquite/
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