Filet Mignon & Grilled Broccoli and Cauliflower
The entire dinner cooked on the grill again, petite filets, broccoli, and cauliflower. The veggie florets first blanched for a few minutes, drained and tossed in a bowl with a healthy dose of EVOO, salt pepper, red pepper flakes and halved cloves of peeled garlic, ready for a grill basket or griddle. Since I prepared 1 head of each, and roasted 2 Yukon gold potatoes specifically for the soup, I had enough veggies left for 2 quarts of broccoli cauliflower cheddar soup the next day and I must say that the grilled veggies added a depth of flavor and as an added benefit I used 3 cups of vegetable stock allowing me the choice of adding about 1/2 heavy cream and 1/2 -2% milk for a creamier style soup. For a lighter version omit the dairy.
For the most part, I would prefer a rib eye steak or flatiron steak to a filet but we had wonderful petite filets simply salted, peppered, and grilled to a perfect rare-medium rare. For the steaks. I served a Japanese dipping sauce Ume Gyu Dare adapted from The Japanese Grill cookbook with additions of grated garlic, ginger, a bit of horseradish, and a little wasabi paste.
4 (1½-inch-thick) filet mignon steaks, about 2 pounds
Salt freshly ground black pepper
1 cup Gyu Dare Dipping Sauce and Marinade
1-tablespoon ume paste
Season the steaks on all sides with salt and pepper. Make the dipping sauce by whisking together the gyu dare and ume paste in a bowl. Divide between 4 small dipping bowls; set aside.
Preheat a grill for a two-zone fire (medium and hot; see Grilling Temperature Chart). Clean and thoroughly oil the grate. Grill the steaks, covered, about 8 minutes for medium-rare. Start on hot heat for 1 minute, and then shift the steaks to medium heat. After about 3 minutes, juices will begin to appear on top of the meat. Flip the steaks and repeat the two-zone grilling on the other side. When the steaks are ready, they will be browned and juicy on the surface. Test for doneness. Let the filet mignon rest for about 5 minutes. Serve with the dipping sauce on the side.
Makes about 2 cups
¾ cup soy sauce
½ cup sake
½ cup mirin
¼ cup rice vinegar
Add the soy sauce, sake, mirin, and rice vinegar to a saucepan and bring it to a boil over medium heat. Boil for 1 minute, remove from the heat, and let the liquid cool to room temperature.
Before using, refrigerate for at least 12 hours, or overnight, to give the flavors time to mingle. Gyu dare can keep in the refrigerator for up to 1 month.
Accents to add to gyu dare, recommended about a tablespoon to 1-cup gyu dare. Grated ginger, horseradish, garlic and several other Japanese condiments available in Asian markets along with herbs of choice.