Chef notes
Chef Tim Love's steak with roasted garlic is one of his signature dishes at his Lonesome Dove Bistro restaurants in Fort Worth and Austin, Texas.
Make-Ahead Tip: The garlic can be roasted ahead of time.
Ingredients
- 10 cloves garlic, roasted
- 4 (8-ounce) filet mignon or beef tenderloin fillets
- Peanut oil, for brushing
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
For the Roasted Garlic:
1.Break up the fresh garlic, unpeeled, into individual cloves. Place the garlic in a cast iron skillet or a heavy bottomed sauté pan, and roast the garlic over low heat for 20 to 30 minutes. Shake the pan occasionally to prevent the garlic from burning or roasting unevenly. (The garlic can also be roasted in the oven by placing the cloves in a 350˚ oven 20 to 25 minutes, until lightly browned.)
2.When the garlic is done, it will be creamy, sweet, and soft enough to squeeze out of the clove.
For the Garlic-Stuffed Grilled Steak:
1.Make a small slit in the side of each tenderloin with a paring knife, stuff 1 large clove of roasted garlic in each, and set aside.
2.Light a grill and heat, covered, until hot. Brush fillets with peanut oil and season generously with salt and pepper; rub into the top and bottom of the steaks.
3.Place all four steaks on the grill, and grill on high for 1½ minutes each side. Transfer the steaks to a carving board and rest them away from the grill for 15 minutes. Return the steaks to the grill and cook, with the lid down, for an additional 4 minutes for medium-rare to medium. Serve with your favorite seasonal green vegetable, like grilled asparagus or green beans.
