Newspaper article The Canadian Press

Grill with Gusto: Beef Tenderloin with Red Peppers, Bananas on Toast

Newspaper article The Canadian Press

Grill with Gusto: Beef Tenderloin with Red Peppers, Bananas on Toast

Article excerpt

Grill with gusto: beef tenderloin, bananas


Chef Ted Reader loves inviting people into his backyard to enjoy the delicious fare he makes on his dozens of grills, all of which he uses year-round.

"Don't just keep the same four or five recipes," he says. "Expand your repertoire. Bring the world of gastronomy into your day-to-day life of cooking. Don't look at it as a chore to go out to the grill."

Here are some recipes from his new book, "Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals," to get you started.

Grilled Beef Tenderloin With Fire-Roasted Red Pepper and Goat's Cheese

Chef Ted Reader says this recipe is sure to bring smiles to the cook as well as family and friends. It is also quite easy to make.

6 beef tenderloin filets (about 170 g to 225 g/6 to 8 oz each), cut 4 cm (1 1/2 inches) thick

30 ml (2 tbsp) Steak Spice (recipe follows)

2 red bell peppers

1 medium red onion, sliced into rings

30 ml (2 tbsp) olive oil

30 ml (2 tbsp) balsamic glaze

15 ml (1 tbsp) chopped fresh oregano

1/2 juicy lemon

Salt and freshly ground black pepper, to taste

125 ml (1/2 cup) soft goat's cheese

Season filets with Steak Spice, pressing seasoning into meat. Set aside.

Roast peppers on the grill, turning periodically, until peppers are charred and blistering. Place peppers in a bowl and cover with plastic wrap. The heat from the peppers will produce steam that makes the skin easier to peel. After 10 minutes, peel and seed peppers and cut into 1-cm (1/2-inch)wide strips, place in a bowl and let cool.

At the same time as you are grilling the peppers, grill onion. Remove from grill, cut onion rings in half and add to red peppers. Season with a drizzle of olive oil, balsamic glaze and fresh oregano. Season with a squeeze of fresh lemon juice and salt and black pepper. Mix well and set aside.

Crumble goat's cheese and refrigerate until needed.

Fire up your grill to 290 to 345 C (550 to 650 F).

Add cheese to roasted red pepper mixture. Season to taste with a little more salt and pepper. Gently mix.

Grill filets for 3 to 4 minutes on one side. Turn steaks and top each with a handful of roasted red pepper and goat's cheese mixture. Close lid and cook for 3 to 4 more minutes for medium-rare doneness. Remove from grill and serve immediately.

Makes 6 servings.


Steak Spice

Place this mixture in a pepper grinder to get the full flavour of the spices.

75 ml (1/3 cup) coarse sea salt

50 ml (1/4 cup) whole black peppercorns

50 ml (1/4 cup) whole white peppercorns

50 ml (1/4 cup) Szechuan peppercorns

50 ml (1/4 cup) dried onion flakes

45 ml (3 tbsp) coarse granulated garlic

30 ml (2 tbsp) mustard seeds

30 ml (2 tbsp) coriander seeds

15 ml (1 tbsp) crushed or flaked ancho pepper

15 ml (1 tbsp) dill seeds

Combine salt, black, white and Szechuan peppercorns, onion flakes, garlic, mustard seeds, coriander seeds, ancho pepper and dill seeds. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.