Cuisinart COMPACT GR-35 - Manual (Page 22)

13
Tenderloin for Two
Griddler ® Compact position: Closed
Plate side: Grill
Makes 2 servings
Fillet:
2
pieces tenderloin steak, each
cut about ¾ to 1 inch thick
(approximately ¾ to 1 pound)
1 tablespoon olive oil
3 large garlic cloves, crushed
1 generous teaspoon fresh oregano,
roughly chopped
½ teaspoon kosher salt
freshly ground black pepper
Gorgonzola Butter:
2
tablespoons unsalted butter, room
temperature
1 tablespoon 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
½ cup heavy cream, chilled
1½ teaspoons granulated sugar, divided
¾ pound firm strawberries, hulled
and halved
1 teaspoon chopped fresh mint
6 slices 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