A great Fall dinner is one that can be pulled together quickly—hopefully it will still allow you to use the grill so there's little clean up and your meal has that fresh, outdoors-y ambiance.
If you were thinking ahead, then maybe you had a piece of beef in mind for this day.
When I have my beef butchered, I always ask for the tenderloin to be kept whole. Why? Because I know we'll always have a family event that will demand an important main course, or give a dinner party that will need filet. So, I prefer to cut my own meat and make that choice. Doing so also allows me to trim the tenderloin so that the narrower tail end can be cut off and tucked away for a recipe like today. The tail of the tenderloin is just big enough for a great grilled main course beef dinner for two.
But this recipe can be made with any grill-able beef cut !
This dinner plate went together as follows:
Beef: Grill the piece of beef-for-two medium rare, add salt and pepper. Remove to a cutting board. Slice into medallions and transfer to a serving plate. (Note, if you are using ground meat patties, then no need to cut into medallions. Leave the patties intact.)
In a saucepan, saute a small can of mushrooms (drained) and ½ small onion, finely chopped in a couple tsps. of olive oil. Add about a tablespoon or two of port (or brandy) and reduce. Add some chopped parsley, salt, pepper as desired.
Spoon over the grilled meat medallions.
Chopped Salad: Use what you have available- you'll want a chilled, almost chutney-like savory salad. I used some red cabbage, Romaine lettuce, green pepper, onion, tossed with a vingarette.
Potatoes: Easily prepared “smashed” potatoes are simply boiled potatoes, drained, butter, salt and pepper. They're a bit colorful here because I used red, white, and blue potatoes.
What's nice about this simple and colorful dinner is...
- You can substitute any cut of "grill-able beef", including a couple of pub burgers!
- you can substitue a small pork tenderloin or boneless chicken breasts or turkey medallion. (but you MUST grill to internal temperature of 165 degrees, checked with a meat thermometer...and perhaps you'll want to reduce the mushrooms and onions with a white wine or sherry.)
- you can make enough sides to refrigerate leftovers. A firm, chopped salad will hold up a day or two in the refrigerator and the leftover potatoes can easily be refrigerated and microwaved as well.
- you can even use boxed or dehydrated potatoes and "doctored-up", no one will complain.