Mike Nelson is turning up the heat in our new segment, Cooking with Mike! Mike’s admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by Specialty Appliance.
This week’s recipe is for steak, potato and mushroom grilled skewers.
Ingredients:
· 8 ounces of beef tenderloin
· 4 baby red potatoes
· 2 sprigs of rosemary, finely chopped
· 1 clove of garlic
· Two tablespoons of kosher salt
· butter, olive oil
· Cremini mushrooms
Marinate tenderloin steaks overnight with olive oil, butter, garlic, rosemary, and kosher salt. Grill beef tenderloin to 135 degrees internal temperature, allow to rest before cutting. Par boil potatoes to just fork tender, combine olive oil, butter, kosher salt, garlic and rosemary and combine with potatoes. Bake in Jenn Air Convection Steam oven at 425 degrees for 15-20 minutes. Sauté mushrooms lightly with butter, salt and pepper. Skewer cooked potatoes, steak and mushrooms and serve.
