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3
ears corn, husks and silks removed
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4
center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
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4
slices bacon
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1/2
cup finely chopped yellow onion
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3/4
cup half-and-half or light cream
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2
tablespoons finely chopped fresh dill
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1
tablespoon finely chopped fresh tarragon
1. 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.
2. For charcoal grill, place corn on rack over medium-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. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-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 minutes more for medium rare (145 degrees 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. Serves 4.
- Servings Per Recipe 4,
- Calories 701,
- Protein (gm) 62,
- Carbohydrate (gm) 17,
- Fat, total (gm) 42,
- Cholesterol (mg) 189,
- Saturated fat (gm) 15,
- Monosaturated fat (gm) 18,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 389,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 18,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 699,
- Potassium (mg) 1046,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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