- 8 Large Yukon Gold potatoes, Peeled and quartered
- ½ cup Table cream
- 2 Tbsp Butter, softened
- ¼ cup Chopped fresh parsley and/or fresh chives
- 4 Beef tenderloin fillets - 8 0z (250 g) each
- ¼ cup Sweet Spice Rub
- 1 cup Cheese curds, white or yellow
- Salt and pepper to taste
- 2 Cedar Planks
Serves 4 Smoky mashed potatoes: Place potatoes in a large pot of cold, salted water: bring to boil. Cook for 20 minutes, until tender. Drain well and set aside for 10 to 15 minutes, combine cream and butter in a saucepan and warm slightly. Add warm butter mixture to potatoes and mash, leaving some small lumps. Add chopped parsley or chives and season with salt and pepper to taste. Cool potatoes to room temperature, cover and refrigerate overnight.
Standing orders: let your steaks get up to room temperature before grilling. Season steaks with Sweet Spice Rub, pressing the spices gently into the flesh to adhere.
Preheat grill to high heat. Sear steaks for 2 to 3 minutes on side. Remove steaks. Reduce heat to medium.
Place the steaks, seared side up, evenly spaced on planks. Mold an equal amount of the mashed potatoes around each steak into a ring approximately 2-inches (5cm) thick, leaving the top of the steaks exposed. Place planks on grill and close lid. Plank roast steak and potatoes for 20 minutes for medium-rare. The potatoes should be golden brown and crisp on the outside.
Open grill lid and top steaks with cheese curds. Close lid and allow cheese to melt. Carefully remove the smoking plank from the grill and allow steaks to rest for 5 minutes before serving.