July marks mid-summer, and as most can relate, this is not a normal summer by any stretch of the imagination. We are having to adapt and change the way we enjoy the hot days of July. With everything going on, date nights for my husband, Jon, and I are far and few between these days. Jon and I have started enjoying a date night in each week. We put the kids to bed a little early and make a fancy dinner to enjoy with some extra peace and quiet. It gives us time to reflect on our week and connect without any interruptions.
We find ourselves dining on quick meals (think 30 minutes or less) during our date nights in. On occasion, we do order in, but for the most part, I don’t mind cooking for us. This beef tenderloin recipe has been one of our favorites to repeat in our house. The corn and poblano salad is addictive, to say the least.
I love the simplicity of this recipe. It goes to show that if you pair the right flavors together, cooking doesn’t have to be complicated or take hours to make. The mix of spicy, sweet, and salty is the perfect balance to a flavorful meal.
The poblano pepper is on the medium scale as far as the heat index goes. So if you can’t handle the heat or just don’t prefer spicy food, then use less of it. I can’t say to omit it completely because it’s a core ingredient to this recipe.
Whether you’re entertaining a few friends or family (you can double/triple this recipe) or just want to make a special meal for the person you love, I invite you to try my recipe for grilled beef tenderloin and corn and poblano salad.
Grilled Beef Tenderloin With Corn and Poblano Salad
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
- 2 beef tenderloin filets
- 1 teaspoon Montreal steak seasoning
- 1 teaspoon grapeseed oil
- 1 poblano pepper
- 2 ears fresh corn
- 1 dash each of garlic powder, paprika, salt, and dried cilantro
- 2 tablespoons feta, crumbled
Instructions:
1. Preheat the grill to high heat. While the grill is preheating, drizzle grapeseed oil on the poblano pepper and corn. On a separate plate, place beef on the plate and sprinkle with Montreal steak seasoning. Set to the side.
2. Reduce heat to low, and place the corn and poblano pepper on the grill. Grill for 5 minutes; flip and cook for an additional 5 minutes. Remove from the grill and set to the side.
3. Place the beef tenderloin filets on the grill. Grill on each side for 3-4 minutes for medium steaks (the internal temperature should read 145°F and then rest for at least 3 minutes).
4. While the steaks cook, put together the corn and poblano salad. Carefully cut the corn off the cobs and place the kernels in a bowl. Cut the poblano pepper in half. Remove the seeds, then chop the rest of the pepper. Add a dash of garlic powder, paprika, salt, and dried cilantro (fresh if you have it on hand). Mix well and then sprinkle on two tablespoons of feta cheese.
5. Remove the steaks from the grill and let them rest for at least 5 minutes. Serve with the corn and poblano salad and enjoy!
