Dinner Tonight: Filet Mignon with Cabernet Peppercorn Sauce
Posted 04.09.2009 by Thomas in Recipes,
So the weather here in Atlanta has finally started to feel like spring again and with that I am going to grill out some steaks tonight.
Filet Mignon with Cabernet Peppercorn Sauce
Grilled Corn
Blue Cheese Salad
Check back tonight for the recipe and pictures.
(1 votes, average: 5.00 out of 5)
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April 9th, 2009 on 10:34 am
Grilled corn–my favorite! Can’t wait to have it tonight
April 9th, 2009 on 10:11 pm
I got away from cooking corn in the husk a while back and i pre-shuck and coat them in butter, pepper, salt, and nature’s seasoning. it makes it a LOT easier / less hand burn later on when dinner is ready. I will put them on the grill along with the grilling taters about 20 minutes before I put steaks on. Sometimes about 30 mins. Constantly turn them to prevent one side being completely caramelized.
The corn comes out ready to eat and requires no supplementary seasoning. The taters are very tender and require no additional seasoning. Provided that you have pre-buttered and seasoned them a bit.
As much as i love grilled corn done in the husk, the post cooking shucking is a serious pain.