Grilled Tenderloin of Beef with Corn Chanterelles and Chervil

By Beacon Staff

When grilling this dish, I developed one mission in mind – use the whole filet tenderloin rather than individual filet mignon steaks. The results are far more rewarding in flavors when you grill the entire tenderloin. In fact, this method is actually easier, and the results are perfection. And your dinner guests will be impressed when you carve the filet mignon in front of them.

Sweet corn and chanterelles with a touch of sage and white truffle is a fantastic combination for this late summer dish. The golden brown mushrooms are sautéed in brown butter with fresh corn. Their flavors mingle with the sage, providing a touch of fall. Splash in a few drops of white truffle oil to create an intense sauce for this versatile side dish.

Yield: 6 to 8 servings

Tenderloin and Potatoes
2 pounds small new potatoes, approximately 2 inches in diameter
1/4 cup extra virgin olive oil
1 whole tenderloin (ask your butcher to trim the fat and side chain off) approximately 4 pounds of tenderloin once butchered
Sea salt
6 cloves of garlic, crushed
Fresh rosemary
Cracked peppercorn

After the grill is nice and hot, lightly oil the grill grate. In a bowl, toss the potatoes with 3 tablespoons of oil. Season with salt and pepper. Lay potatoes on the grill grate, or arrange them in a single layer in a mesh grill basket. Grill for 20 to 25 minutes turning frequently.

One hour prior to grilling the tenderloin, marinate the fillet in a few tablespoons of extra virgin olive oil combined with six cloves of crushed garlic, fresh rosemary, thyme, cracked peppercorn and sea salt. Grill the tenderloin, turning often, until the meat develops a nice crust on the outside. Do not use your lid from the grill, or it will burn the meat. For rare results, grill meat for 20 to 25 minutes. The internal temperature should read 126 degrees before resting. For medium-rare results, the approximate cooking time is 30 to 35 minutes with an internal temperature of 130 degrees before resting. Allow the tenderloin to rest for 15 minutes to ensure its juices will flow through the meat, creating the most robust flavors.

Corn and Chanterelles

3 tablespoon unsalted butter
1 1/2 pounds chanterelles, cleaned and stemmed
2 tablespoons shallots, minced
2 tablespoons white truffle oil
1 tablespoon fresh sage, minced
1 cup of fresh corn kernels, preferably off the cob
Coarse sea salt and white pepper

While the tenderloin and potatoes are cooking, heat butter over a medium heat in a large sauté pan. Add chanterelles. Sauté for a few minutes. Add shallots and garlic until mushrooms turn golden brown.

Add corn. Sauté for a few minutes. Finish with truffle oil and sea salt /white pepper. Cover to keep warm.


2 tablespoons fresh chervil, chopped
1 tablespoon fresh chives, chopped

If necessary, reheat the corn and chanterelles. Add chervil and chives. Stir to combine. Carve tenderloin into 3/4-inch slices, and lay into center of the platter. Surround with grilled potatoes on one side and corn and chanterelles on the other side.

I encourage you to invite your friends over for this savory dish. Please send me your comments at [email protected]. Bon Appétit!

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