Chef Patrick Skillfully Demonstrates a Timeless Dish–Hickory Grilled Hereford Beef Filet
With the inundation of new restaurants in Birmingham, one might crave a straightforward, guaranteed delicious dinner. Let’s cut through the hype and highlight a classic Satterfield’s dish – Hickory Grilled Hereford Beef Filet.
Simple and elegant, beef tenderloin has been a staple of fine dining for hundreds of years. Yet, too many chefs ignore the subtle complexities of preparing the dish. Thanks to Chef Patrick, we all can enjoy a beautifully and lovingly prepared beef tenderloin in the cozy comfort of Satterfield’s Restaurant.
Chef Patrick begins with trimming the tenderloin. This crucial step is one best left to a professional. One wrong movement of the blade, and the entire cut is ruined. Once Chef has trimmed the beef and portioned it equally, the real fun begins.
Satterfield’s utilizes its hickory wood-fired grill to ensure an optimum temperature. Chef Patrick heats the grill as much as possible in order to give the outside of the filet the perfect char.
The next step is selecting seasonal ingredients to accompany the filet. Luckily, we’re in the middle of summer, so we have our pick of the crop. Chef Patrick selects fingerling potato, carrot, beet, and onion. While the tenderloin is on the grill, he sautés the vegetables in oil until tender, then seasons with salt, pepper, and fresh herbs.
Being careful to turn the steak a quarter turn for proper grill marks, he removes the meat from the flame and lets it rest for 2-4 minutes while plating the vegetables. He slices the steak and places it atop the perfectly sautéed vegetables. In our video, Chef Patrick finishes with a pinch of fresh herbs and an au jus; however, he has also used a chimichurri (as seen in the photo) to highlight a different flavor profile.
To finish, pair with your favorite wine from our fabulous wine list. If you’re a stickler for tradition, order a Cabernet Sauvignon or a Bordeaux. But if you need an escape from this sticky, southern summer heat, have a glass of rosé or a French chardonnay. You’ll be surprised at how wonderfully both of these varietals stand up to the dish while offering some relief from the swelter.