So, yesterday was the big event! New Year's Eve! It's a big celebration in Sweden, kind of like 4th of July in America. Fireworks and all.
So, to match the event I came up with a simple, but elegant dinner, all made on the Weber kettle with the Slow 'N Sear.
Starter: grilled langoustines and oysters. Champagne to drink.
Main course: grilled beef tenderloin (or filét of ox as we call it) with a red wine sauce and a potato gratin. A real good red wine to wash it down with.
I've tried raw oysters before a few times, as they are supposed to be eaten, with a few drops of lemon et.c. But I just don't like it very much. Grilled on the other hand? Delicious! I made a herb butter with tarragon and smoked paprika. I put a teaspoon of butter in each (opened) oyster, and let them cook on the grill at around 400° F for 5 minutes. They were served with grilled langoustines. The langoustines got a liberal drizzle of lemon juice and grated parmesan. I like seafood as a starter, it is nice and fresh and not too heavy. We washed it down with one of my absolute favorite champagnes, Pol Roger.
The beef tenderloin was dry brined the night before. I applied a mustard/black pepper rub in the morning, and then cooked it on indirect heat with pecan wood for smoke. I just wanted a real simple beef flavor. Once it was up to temp I moved it over for some red hot searing action, letting the SnS do what it's best at.
All in all a great meal which was relatively easy to manage due to some planning ahead. I made the red wine reduction 5 hours before to free up my time when it was time too cook the rest.
Happy 2017 everyone!
The tarragon/smoked paprika butter
Here are the langoustines
The raw oysters
Opened up, ready for some herb butter
Here's the starter on the kettle
And the serving plate for the starter
Here's a night shot (sorry, it was pitch black outside) of me searing the beef tenderloin
And the beef, after rest. Real nice smoke ring (and smoke flavor). The red wine sauce is next to it
Here's the main course, served with a potato gratin
If you like champagne, try this one, it is fantastic. If you can't find it, try Louis Roederer instead. Just as good.
So, to match the event I came up with a simple, but elegant dinner, all made on the Weber kettle with the Slow 'N Sear.
Starter: grilled langoustines and oysters. Champagne to drink.
Main course: grilled beef tenderloin (or filét of ox as we call it) with a red wine sauce and a potato gratin. A real good red wine to wash it down with.
I've tried raw oysters before a few times, as they are supposed to be eaten, with a few drops of lemon et.c. But I just don't like it very much. Grilled on the other hand? Delicious! I made a herb butter with tarragon and smoked paprika. I put a teaspoon of butter in each (opened) oyster, and let them cook on the grill at around 400° F for 5 minutes. They were served with grilled langoustines. The langoustines got a liberal drizzle of lemon juice and grated parmesan. I like seafood as a starter, it is nice and fresh and not too heavy. We washed it down with one of my absolute favorite champagnes, Pol Roger.
The beef tenderloin was dry brined the night before. I applied a mustard/black pepper rub in the morning, and then cooked it on indirect heat with pecan wood for smoke. I just wanted a real simple beef flavor. Once it was up to temp I moved it over for some red hot searing action, letting the SnS do what it's best at.
All in all a great meal which was relatively easy to manage due to some planning ahead. I made the red wine reduction 5 hours before to free up my time when it was time too cook the rest.
Happy 2017 everyone!
The tarragon/smoked paprika butter
Here are the langoustines
The raw oysters
Opened up, ready for some herb butter
Here's the starter on the kettle
And the serving plate for the starter
Here's a night shot (sorry, it was pitch black outside) of me searing the beef tenderloin
And the beef, after rest. Real nice smoke ring (and smoke flavor). The red wine sauce is next to it
Here's the main course, served with a potato gratin
If you like champagne, try this one, it is fantastic. If you can't find it, try Louis Roederer instead. Just as good.
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