For my entree, I ordered the much recommended Ostrich, a spice rubbed ostrich fan filet from hilltop farms in Forsyth county, grilled medium-rare, with roasted garlic risotto and sun-dried tomato jus. I had never eaten ostrich before, but I will definitely eat it again at the Gamekeeper. It was perfectly cooked. My only complaint is that I would have liked a little more of the roasted garlic risotto.
I couldn't wait to start looking at recipes for grilled lettuce salads. I had seen some before, and always thought that grilled lettuce sounded weird. Wrong! It gives it a deeper, nutty flavor that is soooo good. I found a couple of recipes that I am planning to try over the next few weeks. I had a piece of a beef tenderloin in the freezer that needed to get eaten, so this is our first try:
Grilled Beef Tenderloin & Romaine
* 1 cup grape tomatoes
* 2 tablespoons extra-virgin olive oil, divided
* 2 tablespoons finely shredded Parmesan cheese, divided
* 1 tablespoon balsamic vinegar
* 1 tablespoon chopped fresh basil
* 3/4 teaspoon salt, divided
* 1/2 teaspoon freshly ground pepper, divided
* 1 clove garlic, minced
* 2 large heads romaine lettuce, outermost leaves removed
* 1 pound beef tenderloin
- Preheat grill to medium-high.
- Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; puree. Set aside.
- Combine the remaining 1 tablespoon oil and garlic in another small bowl.
- Leaving the root ends intact, cut romaine heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Clean the grill thoroughly and oil the grill rack. Grill the romaine, turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the tenderloin, turning once, until desired doneness (125 degrees for medium rare). Set aside for 5 minutes before carving.
- Cut the root ends off the romaine and discard. Chop the leaves into bite-size pieces.
- Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette and topped with the remaining Parmesan.
The recipe originally called for escarole, but I substituted romaine because it is kid-friendlier. To feed four people I would probably grill three heads next time. I loved the salad and thought it went really well with the beef. B was not a fan, but W enjoyed his salad. Both boys were quite impressed with the beef but what is not to love about perfectly cooked beef tenderloin?