Cuisinart GR-35 manual Desserts, Tenderloin for Two, Grilled Strawberry Shortcakes, Fillet

Tenderloin for Two

Griddler® Compact position: Closed

Plate side: Grill

Makes 2 servings

Fillet:

2pieces tenderloin steak, each cut about ¾ to 1 inch thick (approximately ¾ to 1 pound)

1 tablespoon olive oil

3 large garlic cloves, crushed

1generous teaspoon fresh oregano, roughly chopped

½teaspoon kosher salt freshly ground black pepper

Gorgonzola Butter:

2tablespoons unsalted butter, room temperature

1tablespoon crumbled Gorgonzola pinch freshly ground black pepper

1..Place steaks in a shallow dish and toss well with olive oil, garlic and oregano; cover and refrigerate.. The steaks should marinate at least 4 hours and up to overnight..

2..While steaks are marinating, prepare the Gorgonzola butter.. Mix the butter, Gorgonzola and pepper together well, using a food processor or by hand, mashing together with a fork.. Place butter in a small dish to refrigerate..

3..Remove steaks from refrigerator about 30 to 45 mintues before grilling to bring slightly to room temperature.. Insert the plates on

the grill side.. Preheat the Cuisinart® Griddler® Compact to High..

4..Sprinkle the steaks well on each side with salt and pepper..

5..Once preheated, place steaks on bottom grill plate and close grill lightly.. Grill for about 8 to 9 minutes for medium rare.. Allow steaks to rest 5 minutes so that internal juices are able to rest and evenly distribute before serving.. As they are resting, place a large pat of Gorgonzola butter on each steak..

6..Serve immediately..

Nutritional information per serving with butter: Calories 598 (76% from fat) • carb. 2g • pro. 32g

•fat 50g • sat. fat 21g • chol. 60mg • sod. 472mg

•calc. 75mg • fiber 1g

desserts

Grilled Strawberry Shortcakes

Griddler® Compact position: Closed and Flat

Plate side: Grill

Makes 6 servings

½cup heavy cream, chilled

1½ teaspoons granulated sugar, divided

¾pound firm strawberries, hulled and halved

1 teaspoon chopped fresh mint

6slices pound cake, about ¾ inch thick

1½ tablespoons unsalted butter, softened

fresh mint for garnish

1..Insert the plates on the grill side.. Preheat the Cuisinart® Griddler® Compact to Medium..

2..While the grill is preheating, prepare the whipped cream.. Put the cream and ½ teaspoon of sugar into a chilled mixing bowl.. Using a hand mixer, whip the cream to medium-stiff peaks.. Reserve..

3..Put the strawberries into a medium mixing bowl with remaining teaspoon sugar, salt and mint; toss to combine..

4..Once the grill has preheated, open the unit to extend flat and spoon the strawberry mixture onto the grill plate.. Cook, turning once, about 2 minutes per side, until softened and fragrant.. Remove and reserve, scraping as much of the sugar off of the grill plate as possible..

5..While the strawberries are cooking, brush the pound cake with the softened butter.. Place on the lower grill plate, very carefully close the grill, and cook about 1½ to 2 minutes, until medium grill marks are achieved..

6..To assemble: Top the grilled pound cake with the strawberries and juices, a dollop of whipped cream and a sprig of fresh mint..

Nutritional information per serving:

Calories 260 (60% from fat) • carb. 26g • pro. 3g

•fat 17g • sat. fat 11g • chol. 117mg • sod. 183mg

•calc. 35mg • fiber 1g

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