Sunday, June 01, 2008

Beef Filet and Grilled Vegetables

One more little bit of camping food, and then I'll move on to other things. Technically, I did not grill the vegetables. I cooked them on a hot rock. But since I find it more likely that people reading this will own a grill than a hot rock, let's just go with the whole grill thing.

1.5 pounds filet
1 teaspoon each: whole cumin seeds, lemon zest, orange zest, italian spices, peppercorns, salt
3 tablespoons olive oil

1 zucchini, sliced lengthwise into 6 planks
1 bell pepper, cut into 6 pieces
6 button mushrooms, cut in half
1 large onion, cut into 6 rounds
3 lemons, halved

Slice filet into .25"-.5" rounds. Crush the cumin, zests, italian spices, peppercorns and salt in a mortar (or use pre-ground. I've just been really into the mortar and pestle lately, so I'm crushing everything I can get my hands on, and I've been only buying whole spices recently). Mix olive oil in, then slather all over the beef. Let it marinate at least 2 hours, or as much as 24 hours (we ate brisket, so it sat in the cooler marinating an extra day which made the beef extra-special flavourful and tender). Grill/hot rock/put-it-in-a-pan the beef rounds for 2 minutes per side. Remove and keep warm.

Grill/whatever the vegetables AND the lemon halves. You may salt the veggies if you want, but I opted to just let them be themselves. Squeeze grilled lemons on top of veggies (and meat, if you like). Serves 3.

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