Note about the guest blogger- Amanda Baker

Outdoor Gourmet guest blogger Amanda Baker sends greetings from South of the border while studying abroad in Argentina and she's got news- of food, that is! Thanks, Amanda!

While Argentina is not known for its intensity of flavors, it is known for its high quality food and how to bring out the best in the most simple of flavors. Ranking #2 in beef consumption, Argentines eat about 121 pounds of beef per capita per year, and for definite reasons. Something about free range cows fed from the rich grasses of the pampas that make all of the cuts of the highest quality. When quality is good, you do not need much to season it. Just a little bit of salt added to a piece of lomo while searing over a wood ember parilla and you almost have a meal fit for an Argentine.

While the meat is of a very high caliber, Argentine side dishes leave much to be desired. Salads normally consist of either carrots and tomatoes in a bowl or eggs and potatoes in mayonnaise. I suggest you leave more room on your plate for the main attraction, as it deserves center stage.

-Amanda

After hearing about the grade A beef that Amanda has been enjoying, I did a little research if my own. It seems that Argentines love to top their beef with cheese- so here's a recipe for a planked twist on Argentinian fare.

Outdoor Gourmet Cedar Planked Fillet Mignon with Blue Cheese Crumble

Ingredients

2 or 3 Outdoor Gourmet Cedar Grilling Planks, soaked for an hour of more

12 slices of bacon (2 for each fillet)

6-8 Fillet Mignon steaks, trimmed

2 tbsp. of your favorite BBQ Rub

¼ C. Bourbon

2 tbsp. olive oil

¼ C. chopped fresh herbs (Parsley, sage, rosemary and thyme)

1 tbsp black pepper

¼ lbs. crumbled blue cheese

1 small onion diced

2 tbsp. balsamic vinegar

1 C. croutons

Salt and pepper to taste

Directions

First: Cook the bacon in a frying pan until ½ way cooked, then use a paper towel to dry off excess fat. Let cool.

Then: In a small bowl whisk together the BBQ rub, bourbon, olive oil, 2 tbsp. of the herbs and black pepper. Wrap the bacon strips around each fillet, securing with a toothpick. Drench each steak with the sauce then seal in a container with plastic wrap and refrigerate for at least 2 hours.

Next: To make the cobbler topping, in a bowl combine the crumbled blue cheese, onion, the remaining herbs and the balsamic vinegar. Smash up the croutons lightly and fold them gently together into the blue cheese mixture. Form into patties the same size as your fillets, cover and set aside.

Then: Pre-heat grill to high heat, Open the lid carefully and arrange the fillets on the plank. Close the lid and cook for approx. 8 min. Turn the steaks and cook for another 5 minutes. Place one patty of blue cheese topping on each steak and cook for another 5 min., until the topping develops a crust. Use a spray bottle of water to extinguish any flames around the plank during cooking.

Finally: Take the smoldering plank directly to the table and place on a heat-proof platter. The plank will add excitement to the meal and keep the fillets warm while serving. Enjoy!

Welcome to your weekend! -KB