Monday, September 13, 2010

Weeknight Dinner: Beringer Great Steak Challenge!

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I was lucky enough to be chosen as a regional finalist in the Beringer's Great Steak Challenge for my 30 minute steak recipe: Spiced Bourbon Steak with Goat Cheese and Grilled Balsamic Peaches.  You can find out all about the contest here:

The most exciting part was that I got travel money and went to Newport, RI to cook-off against some of the greatest cooks in New England! What fun!  My recipe was, by far, one of the most simple recipes.  The women were incredibly talented (and creative)! 

I didn't win, but that was no surprise.  It was a chilly rainy day and my lack of grilling was evident in those conditions.  I couldn't keep the grill hot enough since I had fruit on the grill too.  We had only 30 minutes and the steak just didn't cook to the perfect medium-well that I would have liked.  Oh, well!  I did my best.

But, since the recipe had to be finished in 30 minutes, its the perfect Weeknight Dinner meal!  Everyone that has tried my recipe has loved it (granted that is my family and friends so they could be biased), but I think you will, too!

My entry!  Yum!
Spiced Bourbon Filet Mignon with Goat Cheese and Grilled Balsamic Peaches
6 filet mignons (1 1/2 inches thick)
1 cup of bourbon
1/2 cup of soy sauce
1 cup of brown sugar
4 large cloves of garlic (chopped)
1/4 cup of dijon mustard
4 peaches
2/3 cup of balsamic vinegar
1 cup of goat cheese

Preheat gas grill to medium heat; combine bourbon, soy sauce, 2/3 cup of brown sugar, garlic, and dijon mustard.  Reserve 1/2 cup of bourbon mixture.  Place the rest in bag with filets.  Let sit for 10 minutes (this can be lengthened but we had to be done in 30 minutes!  So it was fast!  If you're going to marinate more, you don't have to baste as often in later steps).  Meanwhile, cut peaches in half and remove the pits.  Mix together the remaining brown sugar and balsamic vinegar.  Place the paches in a bag with the balsamic vinegar mixture.  Let sit for 5 minutes.  Remove both peaches and filets from their marinades and place on grill.  After 3-5 minutes, flip peaches and baste with balsamic vinegar.  Remove after seven to ten minutes.  The filets will cook for 15 minutes and should be turned once.  While cooking is taking place, coarsely crumble goat cheese and set aside.  After peaches are removed from the grill, let cool slightly and chop into slices.  To assemble, place steak on plate, top with goat cheese, and then peach slices.  Serve immediately.

Thanks again to Beringer for an awesome event (and here's a picture of me cooking on the grill).  It is obvious, I am loving it!!

Until the next time my oven is on....


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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