Culture: North American
Main Ingredient: Red Meat
Meal Type: Main dish
, Barbecue/Grill
Prep time: 15 min. Cook time: 35 min.
8 tbsp
Renée's Gourmet Mushroom Peppercorn Sauce
1 ear
Corn on the cob
1 tbsp
Butter or margarine
1/2 cup
Small zucchini, cut lengthwise
1 tbsp
Olive oil
1/3 cup
Red onion, thickly sliced
2 steaks, 4 oz each
Grade-AAA Tenderloin of beef
1
Rosemary sprig
to taste
Salt & pepper
Boil corn in salted water for 10 minutes. Cut into 1-inch sections. Place in an aluminium foil packet with butter. BBQ on low heat until cooked. Keep warm.
Wash and dry zucchini. Brush cut side with oil. BBQ, cut-side down, until grill-marked and cooked. Season with salt and pepper. Cut into 2-inch pieces. Keep warm.
Place onions in an aluminium foil packet with olive oil. BBQ on low heat until cooked. Keep warm.
Season steak with salt. BBQ or pan-sear to required doneness.
Heat Renée’s Gourmet Mushroom Peppercorn Sauce and pour over hot steaks.
Place steak, corn, zucchini and onions on a hot serving plate. Garnish with rosemary and serve.
