Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Tenderloin Salad

Ingredients

1/2 cup soy sauce

2 tsp fresh ground black pepper

1/3 cup brown sugar

1 Tbl fresh garlic, minced

1 cup rice vinegar

2 Tbl fresh ginger, peeled and minced

1 tsp lime zest

5 Tbl fresh lime juice

1 Tbl fresh jalapeño, minced

1 tsp crushed red pepper

 

2 pounds beef tenderloin

1/4 cup shallots, sliced very thin

1 seedless cucumber, cut in half lengthwise, seeds removed and sliced thin

4 green onions, cut into 1/2” long pieces

1 tsp kosher salt

1 cup cilantro leaves, washed and dried

6 cups napa cabbage, shredded

1 cup red cabbage, shredded

2 cup romaine lettuce, shredded

1 1/2 cups fresh bean sprouts

1/4 cup toasted sesame seeds

Instructions

Combine the soy sauce, black pepper, brown sugar, garlic, vinegar, ginger, lime zest and juice, jalapeño and crushed red pepper in a mixing bowl.

Rub approximately 1/3 cup of the soy-lime mixture and rub over the surface of the beef tenderloin. Wrap the tenderloin in plastic and allow it to marinate for 30 minutes.

Prepare the grill. Sear the tenderloin over direct medium heat for 10-15 minutes. Move to indirect medium heat and cook to medium rare (135 degree) about 20-25 minutes.

Remove meat from the grill and allow to rest for 20 minutes.

Combine all of the vegetables in a mixing bowl and toss with the remaining dressing. Divide the salad onto serving dishes.

Slice the beef into 1/4 inch thick slices and arrange the slices on the salad. Sprinkle with the toasted sesame seeds and serve immediately.

Yield: 6 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more