TENDERLOIN WITH
GRILLED CORN RELISH
Such a lean cut benefits fro m the juicy
richness o f a cream y corn relish and bacon.
PREP:30MIN. GRILL:28MIN. STAND:4MIN.
3
ears corn, husksand silks removed
4
center-cut beef tenderloin steaks,
cut 2 inches thick (about 2 lb. total)
4
slices bacon
1/2
cupfinelychoppedyellowonion
3
/4
cup half-and-half or light cream
2
Tbsp. finely chopped fresh dill
i
Tbsp. finely chopped fresh tarragon
1
.
Lightly coat corn and steaks with
extra
virgin olive oil.
Season steaks w ith
V
2
tsp.
salt
and
!/4
tsp.
pepper.
Let steaks stand at room
tem perature while grilling corn.
2
.
For charcoal grill, place com on rack over
m edium-hot coals. Cover; grill 10 minutes or
until golden, turning occasionally. (For gas
grill, preheat grill to medium-high. Grill as
above.) Set corn aside. W ith grilling tongs,
carefully push coals to one side of grill and,
if necessary, add m ore coals for m edium -
hot heat.
3
.
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 m inutes more for medium
rare (145°F); remove. Cover with foil; set aside.
4
.
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.
SERVES4.
EACH SERVING
701 cal, 42 g fa t (15 g sat. fat),
189 tngchol, 699 m g sodium, 17gcarbo,
2 g fiber, 62 g pro. Daily Values: 8% vit. A ,
13% vit. C, 9% calcium, 23% iron.
BETTER HOWES AND GARDENS JUNE
2008
1 7 7
Fomis.1.1 £.<
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