So last night, in honor of my return to the grill, I opted for something fancy. And by fancy I don’t mean complicated, I mean expensive. It’s nice to splurge once in a while and the thick beef tenderloin steaks at the market looked so good that I couldn’t resist. Although I love a good porterhouse or rib eye, there’s nothing like biting into a perfectly grilled tenderloin steak.
Usually I don’t do much to these steaks… a little olive oil, salt, and pepper and they taste amazing. But occasionally I wrap them in bacon. Last night I took it a step further and crowned my effort with a slice of spicy, smoky compound butter. I was inspired to make this butter a few days ago after visiting 101 Cookbooks. I love smoked paprika and I’m always looking for new ways to use it. It tastes amazing in this butter and I can’t believe I didn’t think of it sooner! By the way, if you like to make your own barbecue rubs and you have never tried smoked paprika… go buy some now!
Yes, a steak wrapped in bacon and covered in butter might sound like a heart attack waiting to happen, but beef tenderloin is very lean and we’re only talking about one slice of bacon and maybe a teaspoon of butter. Adding a dab of compound butter to grilled meat takes it to a whole new level. Try some sage butter on a grilled pork chop if you don’t believe me.
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