Big Green Egg Grilled Filet Over Chilled Summer Beet Pasta
I love this for the 4th of July because it is a cold dish, which is refreshing in this HEAT. It also has Asian flavors which makes it a little different from standard 4th of July fare. Also, the deep red color is perfect in a red, white, and blue setting. Thanks to Renee Robinson over at The Salted Potato for the beet juice/pasta suggestion!
Grilling the tenderloin on the EGG is simply going to taste better because you are cooking with natural lump charcoal and live fire. In fact, many chefs consider Big Green Egg’s lump charcoal to be the “secret ingredient” to the fabulous flavor of food cooked on an EGG.
*This dish has several store-bought Asian sauces which can be found in the international section of most grocery stores.
1 box of regular Spaghetti (1lb)
2 cups of beet juice
1 Tablespoon of toasted sesame oil
1 Tablespoon of soy sauce
1 Tablespoon of rice wine vinegar
1 Tablespoon of Thai chili sauce
½ teaspoon of minced ginger
½ teaspoon of minced garlic
¼ cup chopped roasted peanuts
1 teaspoon of sugar
½ teaspoon of salt
4 beef tenderloin filets
Salt and Pepper to taste - or your favorite rub
4 zucchinis, diced
4 carrots, grated
1 onion, chopped
2 Tablespoons of EVOO
¼ cup of bottled Asian peanut sauce
¼ cup of chopped roasted peanuts
¼ cup peanut sauce
Parsley or favorite green for color
Set EGG for indirect cooking at 400°F/204°C with convEGGtor.
Brown the garlic and ginger in oil using a deep frying pan. Add all the rest of the pasta ingredients (except for the pasta) and cook on low to reduce by one third.
Boil spaghetti in salted water as normal directions suggest for about 5 minutes until half-way done.
Strain all water off in colander and then add half-cooked spaghetti into your reduced beet sauce mixture. Stir until red color absorbs into noodles, and noodles are cooked to al dente stage.
Remove from heat, and store noodles in plastic container in fridge until cold.
Add chopped veggies to a pan with a little EVOO, and stir fry until tender, but NOT mushy. Add peanut sauce and combine. Remove from heat, and store noodles in fridge until cold.
Grill steak (we prefer the BIG GREEN EGG) until steak is temp you like it, we suggest medium-rare - an internal temperature of 130°-140°F
Let steak rest for at least 15 minutes, then slice into strips.
Assemble dish by layering red pasta, then scatter peanut sauced veggies, then top with steak.
Squeeze ½ lime over the top of entire dish to add acidity.
Garnish with limes and peanuts, parsley, and peanut sauce.