Grilled Tenderloin Salad

Soup and 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

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com