Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
We topped our 4 oz. Filet Mignons with Blue Cheese and fresh cracked pepper, then wrapped them in thick-cut bacon. We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Feel free to use your favorite side and wine to make this delicious dish your own.
2 Hickory grilling planks
2, 4 oz. Tenderloin Steaks or Filet Mignons
2 pcs. Thick-Cut Bacon
Fresh cracked black pepper
2 oz. Blue cheese
-Soak your Cedar planks for 1-8 hours; the longer the better.
-Salt and pepper your steaks and brush them with a little olive oil. In a frying pan on high heat, seer your steaks on all sides until a caramelized crust appears. Seering seals in the flavor and juices and adds a richness of flavor. Wrap the bacon around tenderloins, securing with toothpicks.
-Preheat grill to Medium Heat (350°F.)Place soaked planks with steaks on grill and close grill lid. Allow to smoke and smolder for 9-10 minutes for medium-rare steaks.
-When steaks are almost done to your liking, top with cheese. Pull from grill and cover with foil to rest.
-Once your steaks for have rested for 5-10 minutes, uncover, and serve.