Filet with Balsamic Mac and Cheese

I know this sounds a bit odd; I thought so too
when I encountered my first variant of this recipe.  I first tasted a version of this at Disney World’s Animal Kingdom Lodge in the South African restaurant there.  Most of the dishes offered that day were a bit spicy for me and I was in the mood for a good steak, so even though I thought it was very weird, I ordered it.  It was fabulous.  Years later, I have eventually settled on my own version of that dish.

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Filet with Balsamic Mac and Cheese

Makes: 2 servings

Prep 5 mins

Stand 30 mins

Cooking 20 mins

Ingredients

For the Filet:

            1 Filet or Tenderloin cut 1½” to 2” inches thick

            Ground Black Pepper

            Crushed Rosemary

            Kosher Salt

For the Mac and Cheese:

            1½ tsp salt. divided

            4 oz macaroni

            2 tsp butter

            2 tsp flour

            ½ cup milk

            2 oz sharp cheddar cheese

            dash ground black pepper

Balsamic Vinegar

Directions

1. Remove filet from refrigerator approximately 30 min before grilling.  Room temperature meat cooks more evenly and absorbs the flavor of the spices better.  Sprinkle one side with fresh ground black pepper.  Sprinkle the other side with crushed rosemary or another herb of your choice.  Let sit.

2. Preheat grill to very hot. 

3. While grill preheats fill a large pot with water.  Add 1 tsp salt.  Bring water to a boil.

4. When grill is fully hot, salt both sides of filet and put on the grill; leave the grill on high.  Grill until seared (approximately 4 minutes).  Turn and grill until seared on the other side (approximately 4 min).  Set grill to medium heat and flip meat.  Turn every 2 minutes until meat has reached the desired doneness.  When the meet is just underdone, remove from grill and tent with foil for 2-5 minutes.

5.  While filet is cooking, add pasta to water and cook according to package instructions.  Do not add oil.

6.Melt butter in a small saucepan.  Stir in flour.  I use a spatula or spoon, but many recommend a whisk for the next steps.  Stir/whisk in one dollop of milk (about 2 tbsp, but this does not need to be precise).  When sauce is smooth and starts to thicken, stir in another dollop of milk.  When the sauce is smooth and thickened add more milk.  Continue this way until the sauce is just a bit thinner than your preferred consistency.

7.  Stir in cheddar cheese.  When cheese is melted taste the sauce.  Add more cheese if desired and salt and pepper to taste.

8.  When done, strain pasta and stir into cheese sauce. 

9.  Divide mac and cheese onto two plates

10.  Cut filet in half (this gives about 6 oz meat per person).  Place filet on the bed of mac and cheese.  Drizzle meat and mac and cheese liberally with high-grade balsamic vinegar.  Serve immediately

Note 1: Thick filets cook better and have more margin-for-error on doneness.

Note 2: Get the best vinegar you can find.  I get mine from The Vintage Olive.  They ship using USPS flat rate.  However there are several other sources for high-grade balsamic vinegar in many cities.  Really good balsamic vinegar is almost as thick as syrup and is so good you can drink it straight.  In addition to traditional aged balsamic, I also use lavender balsamic vinegar.

Note 3: Kosher salt has larger flakes and works better for meat and rubs.  Unless the recipe says otherwise, salt meat at the last minute before searing as the salt pulls the moisture from the meat.