• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 3 ears corn, husks and silks removed
  • 4 center-cut beef tenderloin steaks, cut 2 inches thick (about 2 lb. total)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices bacon
  • 1/2 cup finely chopped yellow onion
  • 3/4 cup half-and-half or light cream
  • 2 Tbsp. finely chopped fresh dill
  • 1 Tbsp. finely chopped fresh tarragon


  • Lightly coat corn and steaks with extra virgin olive oil.
  • Season steaks with salt and 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.

Categories: Beef  Main Dish 
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