Tenderloin with Grilled Corn Relish
- Servings: 4
The big flavors of beef, bacon, and corn shine when grilled beef tenderloin meets the juicy richness of the creamy corn and bacon relish in this main-dish recipe. Covering the beef with aluminum foil after removing the meat from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won’t be dry while you put the finishing touches on the relish. Aluminum foil is good to have on hand when grilling.
- 3 ears corn, husks and silks removed
- 4 center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
- 4 slices bacon
- 1/2 cup finely chopped yellow onion
- 3/4 cup half-and-half or light cream
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh tarragon
- Aluminum foil
Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn.
For charcoal grill, place corn on rack over medium-hot coals. Cover grill; cook 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.
Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with aluminum foil; set aside.
For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 4.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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