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Welcome!  I'm Virginia, I started this blog as an outlet for my obsession of beautiful home design, landscape design, cooking, entertaining and DIY projects.  I hope that you will be inspired to browse my collection of photos and ideas that I have found in magazines, blogs and on-line to help you design or remodel you house, beach house or outdoor living area.  I love finding new interior designers or architects that impress me enough to blog about.  I have been a foodie forever and I love to create menus and entertain.  Also, I love beautiful tablescapes, fabrics, flowers and the list goes on....

Guiness-Soaked Filets with Blue Cheese

Guiness-Soaked Filets with Blue Cheese

Guiness-Soaked Filets with Blue Cheese


Ingredients

8 (8-ounce) beef tenderloin steaks, cut 1-inch thick

2 (12-ounce) bottles stout beer (such as Guinness)

6 large sweet potatoes (12 to 14 ounces each), scrubbed

1/2 cup olive oil, divided

3 teaspoons dried thyme, crushed and divided

3 teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

4 to 5 ounces blue cheese, such as Stilton, Gorgonzola, or Maytag, cut into 16 small chunks

8 slices bacon

8 small round toothpicks, soaked in water 30 minutes

Directions

Place steaks in large shallow dish Pour beer over steaks; cover. Marinate in refrigerator 1 hour, turning once.

Meanwhile, leaving skins on, cut potatoes to resemble thick-cut French fries, about 1/2-inch thick. Place potatoes in large bowl of ice water 15 minutes. Drain; pat dry with paper towels. Place potato slices in large resealable plastic bag. Add 1/4 olive oil, 2 teaspoons thyme, 2 teaspoons salt, and 1 teaspoon pepper. Seal bag; toss gently to coat potatoes.

For charcoal grill, arrange hot coals in ring around perimeter of lower rack (indirect grilling). Test for medium heat above center of grill. Place potato slices directly on grill rack in center of grill across cooking grates so they will not fall through, but not directly over heat. Cover; grill 45 minutes or until potatoes are tender. (For gas grill, preheat grill. Reduce heat to medium. For indirect grilling, turn off one side of burners. Grill potatoes over burner that is turned off.)

Remove steaks from beer. Cut pocket in each steak by slicing horizontally almost to opposite side. Place 2 chunks of cheese in each steak. Wrap one slice of bacon around side of each steak; secure bacon ends with wet toothpick. Brush filets with remaining 1/4 cup olive oil; season lightly with remaining 1 teaspoon thyme, 1 teaspoon salt, and remaining 1 teaspoon pepper.

When potatoes are almost done, place filets on grill rack over direct medium heat. Cover; cook filets to desired doneness, turning once halfway through grilling. (Allow 10 to 12 minutes for medium-rare doneness [145°F] or 12 to 16 minutes for medium doneness [160°F].)

Remove filets from grill; transfer to serving platter. Cover, let stand 5 minutes before serving. Keep potatoes on grill while steaks rest; serve with filets. Makes 8 servings (source)

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