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Saturday, February 28 2015

ingredients
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
directions
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 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 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.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 701, Fat, total (g) 42, chol. (mg) 189, sat. fat (g) 15, carb. (g) 17, Monosaturated fat (g) 18, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 62, vit. A (IU) 389, vit. 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 (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
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