They say opposites attract. Don’t you know that person who likes to keep everything plain and simple, nothing too extra in their life, just enough to keep their daily lives within routine. They don’t you also know the person who should have “extra” as their middle name? And don’t these two people marry each other? Welcome to this recipe. This recipe combines the simplicity of a very easy, consistent steak recipe while also being drizzled in one of the most extra sauces I’ve ever created. So, if you’re a routine person, just make the steak. If you’re extra, make the sauce and put it on everything. If you’re a quirky couple, mix it up and try them together. Enjoy!
Ingredients:
- 2 Filet Steaks
- 4 tbsp Butter
- 4 tbsp Olive Oil
- 1 tsp. Truffle Oil
- 1 bundle fresh Thyme
- 1 bundle fresh Dill
- 1 tbsp. Peppercorn medley
- 1 tsp. Sea Salt
Equipment Used:
- P10 Bradley Smoker
- Bradley Smoker Foldable Table
- Bradley Smoker Non-Stick Silicone Mats
- Bradley Smoker Tools
- Thermoworks Timestick Trio
- Thermoworks Thermapen One
Bradley Smoker Settings:
Wood: Hunter’s Blend
Temperature: 256 F
Smoke Timer: 60 minutes or 1 hour
Timer: 90 minutes or 1 ½ hours
Directions:
- Set your Bradley Smoker to the listed settings above.
- Let the steaks sit out of the fridge until they get to room temperature.
- Place the steaks into the iron skillet and add 2 tbsp olive oil, 1 tsp. truffle oil, 1 tbsp. peppercorn medley, and 1 tsp. Sea Salt.
- Add the fresh thyme, dill, and butter around the steaks.
- Place into the Bradley Smoker until the internal temperature reaches 145 degrees F. (Medium).
- Add a drizzle of the BlackBerry Balsamic Sauce and Enjoy!
BlackBerry Balsamic Sauce
- Ingredients:
- 1/3 cup BlackBerry Wine
- 2 tbsp cornstarch
- 1 cup cold water (for cornstarch)
- 3/4 Balsamic vinegar
- 2/3 cup ketchup
- 1/4 cup honey
- 2 sliced shallots
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 season salt
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp sugar
Directions: First, simmer the balsamic vinegar. Second, add the following together with the balsamic vinegar wine, ketchup, honey, shallots, Worcestershire sauce, Dijon mustard, season salt, salt, pepper, and sugar. Stir together on low heat for about 10 minutes. Next, strain the sauce into another saucepan. Take 1 cup of cold water and stir in your cornstarch. Once this is mixed well put your sauce back onto the medium heat. Stir in 1/2 cup of the cornstarch while whisking rapidly to avoid lumps. Whisk together for about 1 1/2 minutes and only use the remaining 1/2 cup of cornstarch if the sauce is too thin. Now it’s time to enjoy a yummy sauce to bring some more flavor for your meal.
