8ouncesbeef tenderloin steaks(two separate, 4 to 5 ounce steaks)
1/2teaspoonground black pepper
10largeshrimp(shelled and deveined)
Grilled Corn Relish
Preheat grill to HIGH heat....and start the Grilled Corn Relish.
Place tenderloins in a bowl and add a couple of Tablespoons of olive oil and a heavy dose of salt and pepper. Toss to coat and set aside.
Place the steaks on the grill over direct heat. Sear first side for 6 to 7 seven minutes. Flip to the second side and cook for an additional 5 to 7 minutes. Internal temperature should read 140 to 145 degrees for medium-rare.
Remove steaks to a plate and cover with aluminium foil. Allow steaks to rest for 5 to 10 minutes.
Toss shrimp with olive oil and slide onto two skewers.
Grill shrimp over HIGH heat until they begin to turn pink. Flip shrimp over and cook until no longer opaque.
Remove shrimp from skewers and place in a large bowl. Add 1/2 cup of Tomato Butter and toss to coat.
Spoon Grilled Corn Relish into the middle of a dinner plate and top with steak. Spoon half of the shrimp over the steak. Repeat with second plate.
Serve with a Crispy Baked Potato and side salad.
I wrote this post in the order that I prepared each of the different ingredients. They are guidelines…do whatever works best for you.
If you buy the beef tenderloin and frozen shrimp when they are on sale, this meal is much less expensive than going out for dinner.
This meal can easily be doubled, there is plenty grilled corn relish and tomato butter leftover.
See the individual posts for leftover ideas
Recipes used to create this meal: Tomato Butter - Grilled Corn RelishNutrition Facts are guidelines and more not be accurate based on final ingredients and amounts used to prepare your meal.