Tenderloin steak with chicory
Tenderloin steak has always been highly regarded here. Maybe it's because of the name, but the tenderness of this piece of meat could certainly have helped!
- 1 Tenderloin steak
- Pepper and salt
Chicory with bacon and vinegar
- 2 heads of chicory
- 50g bacon cubes, salted
- 1 teaspoon of pink pepper
- 1 teaspoon of parsley, dried
- 3 tablespoons of white wine vinegar
- A skillet
New potatoes with rosemary
- A handful of new potatoes
- 3 tablespoons of olive oil
- 2 tablespoons of rosemary, dried
Avondeten, Kogel BBQ, Wit, Spe, Potato
1. Prepare a BBQ for grilling with 2 zones. I used a bullet BBQ where you can do this by putting the coals on one side and leaving the other side empty.
2. When the BBQ has come up to temperature, put a skillet on the grid so that it can heat up.
In the meantime, season the meat with salt, add pepper only afterwards because it can burn by grilling and give your meat a bitter taste.
Cut the potatoes in 2 and put them in a bowl. Add the olive oil and rosemary to the potatoes and mix well. Let it steep for a while.
3. Fry the bacon cubes in the skillet, because of the fat on the bacon cubes you don't need to add any more butter.
In the meantime, cut the chicory in 2 and put it on the direct side.
4. When the bacon is crispy, deglaze it with the white wine vinegar. Add the parsley and pink pepper and reduce.
When the chicory is nicely baked, place it on the indirect side and let it cook for another 15 minutes. Place the potatoes with the chicory and let them cook.
5. Place the Tenderloin steak on the direct zone and cook for a minute. After a minute, turn the meat a quarter turn and let it bake for another minute.
Turn the meat over and repeat these steps.
6. Let the meat rest for a while and arrange your plate.