Grilled Tenderloin with Mushrooms, Corn and Herb Salad
Yields
Mains
For mushrooms and corn
1/2 pound ali'i mushrooms
1 1/2 cups corn kernels
4 tablespoons macadamia nut oil
1 teaspoon chopped fresh thyme
salt and pepper
For steak
4 (6-ounce)s tenderloin filets
salt and pepper
For herb salad
1 cup mixed fresh herbs, such as parsley, chives, basil, thyme
3 tablespoons macadamia nut oil
juice from a Meyer lemon
Slice mushrooms lengthwise into 1/4-inch thick slices. Heat the macadamia nut oil in a saucepan over medium heat. Add the mushrooms and sautee for 5 minutes, until mushrooms are softened and browned on the edges. Add the corn and cook just until tender, about 3 minutes. Remove from heat and add thyme and season to taste with salt and pepper.
For steaks, heat grill to medium hot. Season steaks with salt and pepper. Place steaks on grill and grill for 8 to 12 minutes for medium rare, turning steaks halfway through. Let rest for 5 minutes before serving.
To serve, place a few spoonfuls of the corn and mushroom mixture on a plate and lay the steak on top. Toss herbs with oil and lemon juice and mound herb salad on steak.
For this recipe, we recommend using The North Shore Cattle Company beef, a Hawai‘i Seal of Quality product. For more information on Seal of Quality products, click on the logo.
