Grilled Beef Tenderloin Steak with Roasted Garlic Cream Sauce
Prairie Smoke & Spice BBQ (Rob Reinhardt)
(This recipe won 1st place at the 2013 Jack Daniel`s World Championship Invitational Barbecue in Lynchburg, TN)
Steak:
4 beef tenderloin steaks, about 1 inch thick
Kosher Salt
Fresh cracked pepper
Sauce:
1 cup heavy cream
1 cup half & half cream (10%)
1 head of garlic
1 Tbsp butter
salt & pepper
Roast garlic for cream sauce ahead of time: slice top off garlic head, drizzle with olive oil, and wrap with aluminum foil. Roast in oven at 325 degrees for 1 hour. Squeeze soft garlic out of each clove while garlic is still warm. Refrigerate roasted garlic if using it another day.
Steak:
Preparation: Season liberally with kosher salt, sprinkle fresh cracked pepper on steak. Repeat on other side of steak. Allow steak to rest at room tempurature while you prepare the sauce and warm up the grill.
Cooking: Grill over very high heat (use gas grill or lump charcoal), turning once, until centre reaches your preferred temperature. (130 degrees for medium rare)
Roasted Garlic Cream Sauce:
Pour cream into medium saucepan and bring to a simmer. Add a pinch of salt and pepper. Crush roasted garlic and add to cream, whisking well to blend. Allow sauce to simmer until reduced by about half. Sauce should thicken. When sauce is reduced, add a Tablespoon of butter and whish to blend.
When steak is removed from grill, place on serving platter and drizzle sauce over steaks. Serve remaining sauce on the side for your guests to add if they like.
