°1/2 cup (125 mL) garlic butter divided
+For the potatoes:
°26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
°1/4 cup (65 mL) diced onion
°2 tsp fresh parsley
°1/3 cup (85 mL) cooked diced bacon
°1/3 cup (85 mL) green onions (or shallots), sliced
+For the steak:
°2 pounds (908 g) tenderloin or rib eye, at room temperature
°Salt to taste
°1/4 cup (65 mL) grated cheddar cheese
°1/4 c grated mozzarella cheese
Preheat grill to medium-high.
Divide the garlic butter in half and melt in the microwave for 20-30 seconds. Blend potatoes also onions in bowl. Pour the melted garlic butter on top, then set aside.
Slice the meat into 2 inch thick slices (if the pieces are too small, they will dry out).
Spread remaining unmelted butter over steak to coat evenly.
Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface. Spreading steak also potatoes on top half of sheets. Sprinkling with parsley also season with salt & pepper.
First fold the sides of the foil over the steak and potatoes, then fold the entire bottom half of the foil over the ingredients to join the ends. Seal to prevent all the liquid from spilling out.
Place foil packets on hot grill, cover and cook 7 minutes on one side. Flip and cook the other side for 5 minutes more, until the potatoes are cooked through.
Carefully open the papillote (watch out for escaping steam). Sprinkle the cheese over the potatoes and allow the cheese to melt for another 3 minutes while leaving the packets on the grill.
Top the potatoes with the cooked bacon, green onions and season with a little salt and pepper if needed.