This juicy and uniquely flavored beef steak recipe is perfect for cool evenings when you want a hearty and somewhat fatter meal. The recipe is adapted for the COBB grill, but it is also perfect for cooking on any other grill.
Ingredients (for 6-8 servings):
- 0.8 - 1 kg of beef cuts
For the spice mixture you will need:
- 2 hours black peppercorns
- 1 tbsp. chopped rosemary
- 1 tbsp. coarse salt
- 1 tbsp. olive oil
To prepare potatoes, you will need:
- 500 gr. small fries
- 1 chopped sprig of rosemary
- 1 tbsp. coarse salt
- Olive oil for sprinkling
- 500 ml of water
To prepare the sauce you will need:
- 2 hours butter
- 300 g of sliced mushrooms
- 1 tbsp. sherry wine
- 1 cup fresh cream
- 1 clove of crushed garlic
- Salt and pepper to taste
Production:
- Prepare your grill and light 1 Cobblestone tablet.
- Place the deep COBB Frying Dish and lid on the COBB grill for at least 5 minutes to preheat the grill.
- Add the potatoes, cover halfway with water and add a generous amount of salt. Cover with a lid and let the potatoes cook until done. It should take you about 30-45 minutes.
- When the potatoes are cooked, drain them.
- Place the Griddle + cast iron plate in the grill and cover with the lid. Heat for 5 minutes.
- Mix the spices and rub well into the meat. Brush the beef with oil and place on the Griddle + plate. Fry well until brown on all sides of the meat. It should take you about 10-15 minutes. Do not turn the meat too often!
- Mix the rosemary and salt for the potatoes and rub it into the potatoes. Spray the inner dish with oil and spread the potatoes around the inside of the dish.
- Replace the Griddle + plane with a universal plane and griddle. Place the cut out on the grill. Cover with a lid and bake for about 20-25 minutes. The meat should be medium cooked.
- Remove the meat from the COBB grill, wrap it in foil or butcher paper and let it rest for at least 10 minutes.
- Meanwhile, leave the fries in the inner container until they are browned and crispy.
- Place the COBB Frying Dish deep pan and lid on the grill and allow to heat for 5 minutes while the potatoes are still in the inner dish (if not already roasted).
- Heat the butter and add the mushrooms. Stir until the mushrooms are soft and brown.
- Pour in the sherry and stir while heating for a minute.
- Add the cream and garlic and stir until the sauce thickens - this may take about 20-30 minutes. Season with pepper.
- Slice the meat and serve with fries and gravy. You can also serve a fresh salad on the side.
DELICIOUS!
