“Project Smoke” Cheesesteak
"Project Smoke" Cheesesteak
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For the shallot merlot jam
- 3 tablespoons butter, or as needed
- 4 shallots, peeled and thinly sliced
- 1/3 cup Trivento Malbec
- 1 tablespoon honey, or to taste
- Coarse salt and freshly ground black pepper
- You’ll also need: Wood chunks (optional); butcher’s string
- 1 beef tenderloin (4 to 5 pounds), trimmed
- 2 poblano chiles, grilled or sautéed until browned and soft, then seeded and cut into strips
- 8 ounces thinly sliced aged provolone cheese
- 1 tablespoon extra virgin olive oil
- Make the shallot merlot jam: Heat the butter in a skillet over medium heat. Add the shallots and cook until dark golden brown and soft, 8 to 10 minutes, lowering the heat as needed so the shallots don’t burn. Stir in the wine and increase the heat to high. Boil until most of the wine is absorbed by the shallots. Add honey as needed for sweetness, and salt and pepper to taste. Let the mixture cool to room temperature.
- Set up your grill for direct grilling and preheat to medium-high. (Ideally, you’ll work over a wood fire. If using charcoal or gas, add hardwood chunks to generate smoke.)
- Cut a deep pocket lengthwise through one side of the tenderloin (do not cut all the way through). Season the inside with salt and pepper. Spread the shallot jam over the bottom of the pocket. Lay the strips of poblano and provolone slices on top. Close the meat around the cheese and vegetables and tie at 2-inch intervals with butcher’s string. Brush the outside of the tenderloin with olive oil and season generously with salt and pepper.
- Brush and oil the grill grate. Place the tenderloin on the grate and grill, turning with tongs as needed, until the outside is sizzling and browned and the inside is cooked to your taste, 125 degrees for rare, 135 degrees for medium-rare. Transfer the tenderloin to a cutting board and let rest for 5 minutes. Remove the strings and cut the tenderloin crosswise into 1/2-inch thick slices. Serve with grilled bread and your favorite Trivento red wine.
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