Kalamazoo Outdoor Gourmet K500HB Use And Care Manual Download

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Alder-Planked Filet Mixed Grill

Serves 4

4 alder wood planks, 5 inches wide x 16
inches long x 3/4 inches thick (see note
bottom-right), soaked for at least 4 hours

4 8-ounce beef tenderloin filets

8 slices prosciutto

2 zucchini squashes

2 yellow squashes

2 small red onions

Extra virgin olive oil

Kosher salt or fine sea salt

4 cloves garlic, in the husks

8 sprigs fresh rosemary

Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com

Directions

After the planks are soaked, prepare the grill for indirect grilling at 400°
to 500°F.

Wrap the perimeter of each steak with 2 slices of prosciutto and hold in
place with toothpicks. Set aside at room temperature while you prepare
the vegetables.

Slice the zucchini and yellow squash lengthwise in quarters after
trimming off the ends. Cut the quarters into pieces about 3/4 inch long,
keeping the sizes as consistent as possible. Transfer to a medium bowl.
Slice the onions into eighths with each wedge ending with a little bit of
the root base to hold all the layers together. Peel off the outer layer from
each edge and discard. Add the onion wedges to the bowl. Gently toss
the veggies in the bowl with a little olive oil to coat.

Brush both sides of the filets with olive oil and season with salt. Place
one filet on each board. Distribute the veggies evenly on the boards.
Add a clove of garlic, still in its husk, to each board. Add one sprig of
rosemary near each steak (you’ll use the other sprigs later). Sprinkle salt
over all the veggies.

Place the boards in the indirect cooking zone (the area without fire
below) directly on the grill grate. Close the hood and roast for about
30 minutes or until an instant read thermometer registers 115°F inside
the meat. Turn the steaks over at the halfway point. Once they read
115°F, remove the steaks from the boards and put them in the direct
zone above the fire. If you are using a gas grill, crank up the heat under
the steaks. If you are using a charcoal grill, open up the air vents all the
way. Grill for about 2 minutes per side to get slight grill marks. Return
the steaks to the boards and remove the boards from the grill. Remove
and discard the exhausted rosemary sprigs. Replace with fresh ones for
serving.

You can serve the mixed grills right on the planks. I suggest putting each
plank on a platter if you can. Let the steaks rest for 5 minutes before
digging in.

Note: You can purchase pre-packaged alder planks at better food
markets or cooking stores, but I find it more economical to go to a
hardwood specialty store where you can buy furniture-grade hardwood.
There, you can have the staff cut the species of wood you like to the
sizes you like. You can also get the thicker boards like I recommend
using here. The planks are reusable for at least a few cooking sessions.
Simply wash them off after each use and be sure you keep them in the
indirect cooking zone so they don’t catch on fire.

Cooking food on a wooden plank imparts a subtle flavor that varies with the species

of wood. It also can be a much more forgiving cooking technique than placing food

directly over the fire. There are no flare-ups, and the indirect cooking approach slows

down all the action.