Thursday, May 04, 2006

Filet of Beef with Asparagus, Radicchio and Potatoes

This entire meal was prepared on the Weber. The filets are wrapped in bacon and salted and peppered. I believe the key to grilling steaks is to make sure they are thick enough. These were cooked 7 min. on a side to medium/medium rare. The potatoes were sliced, coated with olive oil, salt, pepper and thyme. They were then skerwed and cooked for about 20 min. The asparagus and radicchio was also coated lightly with olive oil, salt and pepper. Add your favorite herb. We like tarragon or thyme.
The wine was a Concha y Toro Frontera Carmenere. A nice dry red wine for about $6.00



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