Item details Grilled beef fillet steaks

BY: ANDREA ALDEN

Grilled beef tenderloin steaks with a soy butter glaze and roasted garlic are a great way to prepare a delicious meal without the fear of overcooking this high-quality meat. The roasted garlic gives the grilled food a slightly sweet flavor, while the soy butter provides the necessary salt. Add your favorite side dishes, such as baked potatoes and grilled corn on the cob, making for a delicious meal. I ensured the ideal temperature for these steaks using my ChefSteps Joule sous vide cooker. As soon as my steaks were touched by the flames of the grill, they would be cooked just right.

• 2 bone-in beef fillet steaks
• 5 tbsp melted butter
• 4 tbsp soy sauce
• 2 cloves of garlic
• Salt and pepper to taste
• 2 floury potatoes

1. Set up your sous vide cooker and preheat the water bath to approx. 54°C. Preheat the grill to 200°C by turning the two outer burners to medium.
2. While the water is preheating, cut off the tops of the two garlic bulbs. Place the garlic on a piece of foil and add 1 tablespoon of butter to each garlic bulb. Season with salt and pepper to taste. Seal the foil around the garlic and place it on the warming rack over the center of the grill, along with the floury potatoes.
3. Mix the remaining melted butter with soy sauce. Remove the peel from the top ends of the garlic. Season the steaks generously with freshly ground pepper, then place them in zip-top foil bags along with the garlic ends and a few tablespoons of soy butter. Cook the steaks sous vide for 60 minutes.
4. Take the potatoes and garlic off the grill about 10 minutes before the timer. Hollow out the potatoes and mix the potato mixture with a few roasted garlic cloves and your favorite stuffed potato ingredients, such as butter, cheese and spices. Fill the hollowed potatoes with the mixture. Place the stuffed potatoes back on the grill to reheat. Turn the grill burners to high.
5. Remove the steaks from the foil bag and grill directly over the burner for 3 to 5 minutes on each side. Brush them generously with the remaining soy butter until they start to brown.
6. Serve the steaks and potatoes with the remaining roasted garlic, liquid soy butter and your favorite side dishes.

These Grilled Beef Tenderloin Steaks with Soy Butter Glaze and Roasted Garlic were juicy. When you slowly fry such meat, it absorbs the rendered fat, making it juicier. The garlic cloves and soy butter give the meat a delicate aroma that does not overpower the taste of the meat.

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