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Tenderloin for Two
Griddler
®
Compact position: Closed
Plate side: Grill
Makes 2 servings
Fillet:
2 pieces tenderloin steak, each
cut about ¾ to 1 inch thick
(approximately ¾ to 1 pound)
1 tablespoon olive oil
3 large garlic cloves, crushed
1 generous teaspoon fresh oregano,
roughly chopped
½ teaspoon kosher salt
freshly ground black pepper
Gorgonzola Butter:
2 tablespoons unsalted butter, room
temperature
1 tablespoon crumbled Gorgonzola
pinch freshly ground black pepper
1. Place steaks in a shallow dish and toss well
with olive oil, garlic and oregano; cover and
refrigerate. The steaks should marinate at
least 4 hours and up to overnight.
2. While steaks are marinating, prepare the
Gorgonzola butter. Mix the butter, Gorgonzola
and pepper together well, using a food
processor or by hand, mashing together
with a fork. Place butter in a small dish to
refrigerate.
3. Remove steaks from refrigerator about 30 to
45 mintues before grilling to bring slightly to
room temperature. Insert the plates on
the grill side. Preheat the Cuisinart
®
Griddler
®
Compact to High.
4. Sprinkle the steaks well on each side with salt
and pepper.
5. Once preheated, place steaks on bottom grill
plate and close grill lightly. Grill for about 8 to
9 minutes for medium rare. Allow steaks to
rest 5 minutes so that internal juices are able
to rest and evenly distribute before serving.
As they are resting, place a large pat of
Gorgonzola butter on each steak.
6. Serve immediately.
Nutritional information per serving with butter:
Calories 598 ( 76% from fat) • carb. 2g • pro. 32g
• fat 50g • sat. fat 21g • chol. 60mg • sod. 472mg
• calc. 75mg • fiber 1g
desserts
Grilled Strawberry Shortcakes
Griddler
®
Compact position: Closed and Flat
Plate side: Grill
Makes 6 servings
½ cup heavy cream, chilled
1½ teaspoons granulated sugar, divided
¾ pound firm strawberries, hulled
and halved
1 teaspoon chopped fresh mint
6 slices pound cake, about ¾ inch
thick
1½ tablespoons unsalted butter,
softened
fresh mint for garnish
1. Insert the plates on the grill side. Preheat the
Cuisinart
®
Griddler
®
Compact to Medium.
2. While the grill is preheating, prepare the
whipped cream. Put the cream and ½
teaspoon of sugar into a chilled mixing
bowl. Using a hand mixer, whip the cream to
medium-stiff peaks. Reserve.
3. Put the strawberries into a medium mixing
bowl with remaining teaspoon sugar, salt
and mint; toss to combine.
4. Once the grill has preheated, open the unit
to extend at and spoon the strawberry
mixture onto the grill plate. Cook, turning
once, about 2 minutes per side, until softened
and fragrant. Remove and reserve, scraping
as much of the sugar off of the grill plate as
possible.
5. While the strawberries are cooking, brush the
pound cake with the softened butter. Place on
the lower grill plate, very carefully close the
grill, and cook about 1½ to 2 minutes, until
medium grill marks are achieved.
6. To assemble: Top the grilled pound cake
with the strawberries and juices, a dollop of
whipped cream and a sprig of fresh mint.
Nutritional information per serving:
Calories 260 (60% from fat) • carb. 26g • pro. 3g
• fat 17g • sat. fat 11g • chol. 117mg • sod. 183mg
• calc. 35mg • ber 1g