Food: Filet of Beef with Smoked Paprika and Garlic

It was a sparse weekend when it comes to cooking.  Friday night, I was riding solo with Bella Ragazza and Saturday night was spent with our extended family to celebrate Mother's Day.  Since Sunday was Mother's Day, I decided to pull out a couple tenderloins with a Spanish infusion.

Here's what you'll need: garlic cloves, smoked paprika, ground cumin, olive oil, mayo, lime juice and of course the juicy steaks.  No before pic of the ingredients this time.

I dropped my tenderloins into a large freezer bag along with 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin.  Once all of the ingredients are in the bag, check and double check that the bag is sealed.  Then we massage the mixture together in the meat...or in the immortal words of Bell Biv Devoe, smack it up, flip it, rub it down!

Do me baby!  I swear there are steaks in there.  I marinated this goodness for a couple of hours.  When it comes time to start cooking, take the package out of the fridge and let it come to room temperature.  Fire up the grill in the meantime and let's make a dipping sauce.

1/2 cup of mayo, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground cumin and 1 tablespoon of fresh lime juice, which will look like this before the lime juice.

Stirred up, it looks much more appealing than this.  In fact, the dipping sauce was such a big hit with Special Lady that she vowed to use it to go with her artichoke the next day.  Once that is mixed, the steaks should be ready and so should the grill. 

Word of advice on the steaks: if you are going with the grass fed meats, the one thing I've learned the hard way is, low and slow is the way to go.  It's so catchy that you can't forget it.  Yes, it will take a little longer, but your meat will be so tender and juicy.  Trust me.

Okay, meat get on the grill!

Excuse the grill mess...or what I call flavor.  The last batch of chicken made quite a mess.  Cook to however you like your steak done and they will look something like this.

The one on the right is the piece Bella Ragazza was participating in, hence the additional done-ness...much to Encore's chagrin.  Fortunately the dipping sauce was fantastic and really added to the entire steak.  This one is definitely a winner and will be in regular rotation!


Filet of Beef with Smoked Paprika and Garlic
Stolen shamelessly from Envie Recipes (the first two time recipe contributor to this site...you should be so proud ;))

Ingredients:

2 large garlic cloves, minced finely

1 teaspoon smoked paprika (hot or sweet)

1 teaspoon ground cumin

1 tablespoon olive oil

4-6 beef tenderloin filets

1/2 cup mayonnaise

1/2 teaspoon smoked paprika (hot or sweet)

1/4 teaspoon ground cumin

1 tablespoon fresh lime juice

 

Directions:

Mix garlic, paprika, cumin and olive oil together and rub this mixture into the filets.  Cover and let marinate several hours (or overnight) in the refrigerator.  Stir together the mayonnaise and the paprika and cumin and set aside.  Grill steaks until desired doneness and serve with the spiced mayo and lime wedges.