On the Grill
Pepper-Rubbed Filets Mignons with Hobo-Pack Potatoes
4 garlic cloves, minced
2 teaspoons coarsely ground rainbow peppercorns
1 teaspoon salt
4 (¼-pound) filets mignons, about 1 inch thick, trimmed
1 pound Yukon Gold potatoes, scrubbed and cut into ½-inch slices
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
1 teaspoon grated lemon zest
1 Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2 Mix together half of garlic, the peppercorns, and ½ teaspoon of salt on sheet of wax paper; rub on both sides of steaks; let stand at room temperature while cooking potatoes.
3 Tear off 4 sheets of heavy-duty foil. Toss together potatoes, rosemary, oil, lemon zest, remaining garlic, and ½ teaspoon salt in large bowl until coated evenly. Divide potatoes evenly among foil sheets and loosely wrap to enclose potatoes.
4 If using gas grill, place foil packs on grill rack and reduce heat to medium-low; if using charcoal grill, place packs along edges of grill rack where it is cooler. Grill until potatoes are tender, about 25 minutes, turning packs over after 15 minutes. Transfer to cooler part of grill and keep warm.
5 If using gas grill, increase heat to high. Place steaks on grill rack and grill until instant-read thermometer inserted into side of steak registers 145°F for medium, about 5 minutes per side. Transfer steaks to cutting board and let stand 5 minutes. Serve with potatoes.
PER SERVING (1 steak and 1 hobo pack): 286 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 67 mg Chol, 673 mg Sod, 21 g Carb, 0 g Sugar, 2 g Fib, 27 g Prot, 26 mg Calc.
FYI Rainbow pepper is a mix of pink, white, and black peppercorns. It can be found in many supermarkets and specialty food stores. Pink peppercorns are not a true peppercorn but the berry of a rose plant. White peppercorns are black peppercorns that have ripened and been skinned, while black peppercorns are picked when the berries are not quite ripe, then dried.