with mashed sweet potatoes and peachy bourbon glaze
Ingredients
1 or 2 tsp. Char Crust Original Hickory Grilled >
1 6 - 10 oz. filet mignon
1 tbsp Char Crust®
2 tsp seasoned salt or Char Crust Roto Roast >
4 Asparagus spears
4 Small potatoes, cut in half
1 Scallion, chopped
1 Lemon
1 tbsp grated parmesan cheese
2 tbsp unsalted butter
1 tbsp gorgonzola cheese, at room temperature
1 tsp cooking oil
Directions
Preheat broiler, grill, or George Foreman® grill to high (450°).
Boil potatoes until just cooked through. While potatoes cook, use zester or peeler to remove yellow zest from lemon. Finely mince the zest. Quarter and de-seed the lemon.
Blend half the butter with the gorgonzola, and place in refrigerator.
Put asparagus in pot with potatoes for 1 minute only. Remove asparagus and toss in bowl with cooking oil, lemon zest, and seasoned salt.
Drain potatoes thoroughly, then toss them with remaining butter, parmesan cheese, scallion, thyme, and salt and pepper to taste.
Coat the steak completely in CHAR CRUST®. Place steak, asparagus, and potatoes in broiler or on grill. After one minute, turn over vegetables and the steak. After one more minute, remove vegetables, and keep them warm.
Turn steak over, continue to broil/grill steak 2 more minutes. Turn over steak again, switch oven/grill to 350° and continue to roast the steak to your preferred doneness. Remove it from heat and let it rest while assembling vegetables on your plate.
Squeeze lemon over vegetables. Place gorgonzola-butter on steak. Enjoy!
