April 4th, 2008

I Smell Smoke

Do you like a smoky taste?

I do. We’re big outdoor smokers at my house. (Not the nicotine-addicted kind, mind you.)

We fire up the smoker on holidays (yum — smoked turkey) and whenever we are hankering for something with that undeniable flavor.

Here’s a recipe for a smoke-infused filet in red wine sauce with garlic and lots of other amazing flavors.

Try it this weekend and your taste buds will thank you!

Smoked Filet with Marchand de Vin Sauce
(serves four)
4 6oz Filet Mignon
2 Cups Red Wine
1 Cup Beef Broth
2 Shallots minced
1 Clove Garlic minced
1 sprig fresh thyme
2 Tablespoons cold butter cut into four pieces
Juice of 1 lemon
Salt and Pepper
½ cup wood chips for smoking, such as hickory, apple or cherry

In an outdoor smoker or stovetop smoker, prepare wood chips for smoking and smoke filets for ten minutes.  This is not the cooking method but just a step to increase the flavor of the meat.  Grill filets over high heat. Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

In a medium sauce pan add shallot, wine, broth, thyme and garlic and reduce by two thirds.  Strain out shallot, garlic and herb and remove from heat.  Whisk in lemon juice and butter one piece at a time and serve over smoked filets.

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