Theo’s summer barbecue
Theo began barbecuing at local stock car races in 1980, where he had previously competed. He then became a volunteer firefighter, and while he wasn’t on duty, he never missed an occasion to stand at the grill during the celebrations. At the grill, his calm and tolerance make all problems a pleasure.
Grilled fillet of beef with rosemary potatoes.
Ingredients:
1 kg Filet Mignon de Beuf
¼ tsp (or to taste) Salt of Guérande
1/8 tsp (or to taste) Fresh Crushed pepper
1 tbs Extra Virgin Olive oil
1 kg Potato’s
Vegetable ideas (choose a qty that fits your needs):
Broccoli
Carrots
Cherry tomatoes
Courgette
Mushrooms
Chicon
Sprig rosemary
For the sauce:
2 egg yolks,
1 tablespoon of lemon juice,
1 teaspoon of salt and crème fraîche,
150 g butter,
1 teaspoon of tarragon,
dried salt and pepper,
Step 1: Tenderize the meat:
Only if it hasn’t already been tenderized by the butcher. Skin, tendons, and fat should all be removed. 2 hours before grilling, remove the meat from the refrigerator. Rub with olive oil, season with ‘Salt of Guérande’ and freshly cracked black pepper, and keep at room temperature until ready to grill.
Step 2: Wash the potatoes:
Clean thoroughly before cutting them in half lengthwise. In a large mixing bowl, combine the potatoes, ‘Salt of Guérande,’ pepper, and olive oil. Preheat oven to 180 degrees Celcius.
Step 3: To make the sauce:
Whisk together the egg yolks, lemon juice, dried tarragon, mustard, sour cream, and salt in a tall container or small mixing bowl. With an electric mixer on medium, blend until smooth. Melt the butter in a small saucepan over medium heat until it begins to bubble, then slowly drizzle it into the mixture while mixing on low. To taste, season with salt and pepper.
Step 4: Vegetable Preparation:
Choose your vegetables and blanch them briefly in salted water before draining. Place the potatoes in the oven (medium-hard potatoes require about 35 minutes) and the meat on the grill 15 minutes afterwards. 5 minutes before the end of the cooking time, the veggies are briefly flipped in the olive oil in the pan.
Step 5: Grilling the meat:
Depending on the desired cooking point, a 1 kg beef fillet requires 15 to 25 minutes on the grill at a low temperature. After the meat has attained the desired doneness, let it rest for another 2-3 minutes before cutting.
Makes about 5-6 normal size servings
