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| Hazelnut and HALL Napa River Ranch Marinated Filet of Beef with Thyme Char-Grilled Summer Garden Vegetables |
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Hazelnut and HALL Napa River Ranch Marinated Filet of Beef
Serves 4 |
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| INGREDIENTS |
¼ cup HALL Napa River Ranch Merlot
4 prime 7 oz fillet steaks
Handful of peeled hazelnuts
1 sprig of rosemary (leaves removed and chopped)
1 tbsp Worcester Sauce
1 tsp high quality balsamic vinegar
1 tbsp olive oil
½ teaspoon sugar
Salt and black pepper to taste |
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| METHOD |
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1) To make marinade, place the hazelnuts, rosemary, HALL Napa River Ranch Merlot, Worcester Sauce, Olive Oil, balsamic, sugar and black pepper, in a blender and blend on high speed.
2) Put the fillet steaks into a Ziploc bag and add the marinade. Make sure the bag is sealed then work the marinade into the steaks.
3) Put the Ziploc with the steaks into the fridge and marinate overnight.
4) To grill, be sure to remove the meat from the refrigerator at least 20 minutes before grilling so that it’s had time to reach room temperature.
5) When the grill is at the right temp (test to see if you can hold your hand over the grill for 3-4 seconds), rub any excess marinade off the steaks and place on the grill.
6) The time it will take to cook depends on the desired ‘doneness.’
Brown the meat on both sides for about 1 minute per side. This is ‘sealing’ the juices inside the meat. Then, grill for an additional 1-5 minutes on each side depending how well you like it. |
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| Thyme Char-Grilled Summer Garden Vegetables |
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| INGREDIENTS |
3 Bell Peppers (mixed colors)
2 Zucchini (sliced lengthways about ¼ inch thick)
1 Eggplant (sliced about ¼ inch thick)
7 tbsp Extra Virgin Olive Oil
1 bunch fresh picked Basil
2 sprigs of Thyme
2 tbsp Tarragon white wine vinegar |
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| METHOD |
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1) Make sure the barbeque is hot (hot enough for it to be uncomfortable after holding your hand over the grill for 3 seconds).
2) Place your peppers directly onto the grill and blacken the skin on all sides. Place in a large piece of foil and wrap up tightly.
3) Grill the slices of zucchini on each side for about a minute, making sure that they have a nice charred look from the grill. This will give them a great flavor
4) Repeat with the eggplant, but grill for about 3 minutes on each side.
5) Unwrap the peppers, peel off the blackened skin and remove the tops and the seeds, etc. This will leave you with the soft roasted flesh. Cut flesh in ½ inch strips.
6) Place all the vegetables in a bowl and set aside.
7) In a pestle and mortar, crush the basil and thyme leaves with about 3 tbsp olive oil. Add this to the other olive oil and the vinegar and then toss the grilled veggies in the mixture. Season with salt and freshly ground black pepper to taste and serve on a platter. |
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| Chef Jane’s Grilling Tips:
• To prevent your food sticking to the grill:
Before placing your food on the grill, make sure your fire is heated to the right temperature and then don’t be too quick to turn the food. Give your food the time to get some grill marks; it’ll be easier to turn that way. Lightly oil the grill before cooking to prevent sticking.
• Always take your food out of the fridge and give it time to approach room temp before grilling. It’s an easy way to make sure that you’re food cooks evenly, otherwise the food has the risk of burning on the outside and being cold on the inside.
• As in any cooking, give your meat time to rest after taking it off the barbeque. This only takes a few minutes but will make the world of difference to the meat. |