Grilled Tenderloin with Sweet Onion, Corn and Tomato Salad

This recipe from Chef Hugh Acehson features grilled Tenderloin with a sweet onion, corn and tomato salad.

  • 4 beef Tenderloin Steaks/Filet Mignon, about 6 ounces each
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon grapeseed oil
  • 2 large ripe heirloom tomatoes
  • 1/2 medium sweet onion, shaved thinly 
  • 2 cups freshly cut white corn kernels
  • 1/2 cup olive oil 
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon cider vinegar 
  • 1/4 cup fresh farmer’s or feta cheese
  • 2 Tablespoons chopped flat leaf parsley 
  • 12 fresh basil leaves, torn into small pieces

  1. Pre-heat grill and season steaks all over with 1 teaspoon of the kosher salt and brush with grapeseed oil to prevent sticking on the grill.   
  2. Place steaks on grill and grill for about 2-3 minutes, then quarter turn them and good for 2-3 minutes more. Flip steaks and repeat for a total cook time of approximately 8-12 minutes depending on steak thickness and grill temperature. Remove steaks at 140°F as measured by an instant read thermometer. Rest steaks on a cookie rack set over a sheet pan, lightly tented with foil.   
  3. Prep the salad while the steaks are grilling or resting. Core the tomatoes and cut them into a large dice, about 1x1-inch square. Place the tomatoes in a large bowl, add the onion, season with salt and let sit for 30 minutes at room temperature.   
  4. Add the corn, olive oil, lemon juice, cider vinegar, cheese, parsley, and basil to the tomatoes. Gently mix with a spoon, spoon onto a platter, and serve with whole Tenderloin Steaks.

Nutrition information per serving, 4 servings: 596 Calories; 40.5 g Total Fat (8.9 g Saturated Fat; 0.5 g Trans Fat; 4.4 g Polyunsaturated Fat; 24.4 g Monounsaturated Fat); 110 mg Cholesterol; 1178 mg Sodium; 19.9 g Total Carbohydrate; 2.5 g Dietary Fiber; 10.6 g Total Sugars; 3.0 g Added Sugars; 37.0 g Protein; 81.2 mg Calcium; 4.9 mg Iron; 795 mg Potassium; 0.6 mg Riboflavin; 14.3 mg Niacin; 1.0 mg Vitamin B6; 5.2x mcg Vitamin B12; 372 mg Phosphorus; 5.6 mg Zinc; 32.1 mcg Selenium; 90.1 mg Choline.

Chef hugh acheson

Chef's Quote

I find Silver Queen to be the most available white corn around but if you find some nice yellow corn continue with that by all means. As for tomatoes, you know the rules: only the most beautiful, most wondrous ones will do.