INGREDIENTS
4 beef tenderloin steaks,
each about 6 ounces and 1¼ inches thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 thick slices bacon, cut into ¼-inch dice (2 ounces)
1 cup finely diced red onion
VINAIGRETTE 3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced or pushed through a press
8 ounces cremini mushrooms, stems removed, each cut into quarters
2 tablespoons finely chopped fresh chives
METHOD Brush the steaks on both sides with oil and season with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450 F to 550 F) and medium heat (350 F to 450 F) and preheat a perforated grill pan over medium heat. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally. Remove from the heat.
Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness.
Remove from the grill and let rest for 3 to 5 minutes.
Grill the mushrooms over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice.
Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. Drizzle the reserved vinaigrette over each steak. Serves four.
This recipe is used with permission from the recently released cookbook Weber's New Real Grilling by Jamie Purviance.
