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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 6 |
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Directions: Special equipment: 12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch
kettle grill with a hinged top rack (if using charcoal); a large chimney
starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3
1/2-inch disposable aluminum roasting pan (if using charcoal); an
instant-read thermometer
Coarsely crack peppercorns (see cooks' note, below). Stir together pepper
and salt in a small bowl, then add oil and stir until combined well. Rub
spice mixture all over beef.
Tear off 8 (2-foot-long) sheets of heavy-duty foil and
arrange in 2 stacks
of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging
in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and
season with salt and pepper. Working with top sheet of foil, fold each side
over potato mixture to enclose, then turn package a quarter turn and
repeat folding and turning package with each piece of remaining foil. Make
second hobo pack in same manner.
To cook beef and hobo packs using a charcoal grill:
Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in
chimney starter. Leaving about one quarter of grill free of charcoal, bank
lit charcoal across rest of grill so that coals are about three times
higher on opposite side.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack
over area where coals are piled highest for 3 to 4 seconds. Using long
metal tongs, lift up one hinged side of rack and put hobo packs, folded
sides down, on portion of bottom rack with no coals on it. (One side of
packages will be in direct contact with coals.) Cook hobo packs, turning a
quarter turn with tongs every 15 minutes, 45 minutes total.
While hobo packs are cooking, sear beef on lightly oiled grill rack
directly over hottest part of coals, uncovered, turning occasionally and,
if necessary, moving around grill to avoid flare-ups, until well browned,
12 to 15 minutes total. Move beef to coolest part of grill, then cover with
inverted roasting pan and grill, turning occasionally, until thermometer
inserted diagonally into center registers 120i??F for medium-rare, about 10
minutes. Transfer beef to a cutting board and let stand, loosely covered
with foil, 15 minutes.
To cook beef and hobo packs using a gas grill:
Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately
low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and
cook hobo packs, folded sides down, on grill rack, covered with lid, over
moderately low burner(s) 40 minutes.
Meanwhile, sear beef on lightly oiled grill rack over remaining burner on
high, covered with lid, turning over occasionally, until well browned, 12
to 15 minutes total. Reduce heat to moderate and cook beef, covered with
lid, turning over occasionally, until thermometer inserted diagonally into
center registers 120i??F for medium-rare, about 10 minutes. Transfer beef to
a cutting board and let stand, loosely covered with foil, 15 minutes.
Serve beef and hobo packs:
Thinly slice beef, then remove potato mixture from packages and serve with
sour cream, bacon, and chives.
Cooks' notes:
i?? To crack peppercorns, coarsely crush with a mortar and pestle or wrap in
a kitchen towel and press with bottom of a heavy skillet.
i?? If you aren't able to grill outdoors, beef can be seared in a hot lightly
oiled well-seasoned ridged grill pan over moderately high heat, turning
occasionally, until well browned, about 15 minutes total, then transferred
to a large roasting pan with potato mixture scattered around it and roasted
in middle of a preheated 450F oven until thermometer registers 120F, 20
to 25 minutes. Transfer beef to a cutting board and continue to roast
potato mixture until vegetables are tender, about 5 minutes more. Keep
vegetables warm in a bowl, covered, while beef stands.
Ingredients:
1/4 Cup(s) chives; thinly sliced
6 Slice(s) bacon; cooked, crumbled
1/2 Cup(s) sour cream
2 Ounce(s) extra virgin olive oil
2 Tablespoon(s) sage; minced
12 garlic clove
1/2 Pound(s) pearl onions; blanched 1 min and peeled
1 1/2 Pound(s) fingerling potatoes or yukon; halved lengthwise
1 2 1/2 pound center cut beef tenderloin roast; trimmed a
2 Tablespoon(s) olive oil
4 1/2 Teaspoon(s) kosher salt
1 27/625 Ounce(s) black peppercorns |
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