Grilled Beef With Horned Melon Sauce Recipes

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GRILLED BEEF WITH HORNED MELON SAUCE



Grilled Beef with Horned Melon Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 horned melon
1 pound lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
1 1/2 cups julienne-cut cucumber
Horned Melon Sauce, recipe follows
1 horned melon
3 tablespoons lime juice
1 green onion, minced
1 teaspoon vegetable oil
1/4 teaspoon cumin
1 garlic clove, minced

Steps:

  • Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices, and cucumber sticks. Spoon the sauce over the top.
  • Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended.

GRILLED MELON AND HAM



Grilled Melon and Ham image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

2 limes, juiced
1 tablespoon honey
1/8 teaspoon cayenne pepper
1/2 honeydew melon, sliced into 12 pieces
12 slices ham, cut in 1/2

Steps:

  • Preheat a grill to medium-high heat.
  • In a small bowl, toss together the lime juice, honey, cayenne pepper, and melon. Thread the melon chunks on the wooden skewers and wrap each chunk with ham, tucking in the ends so it stays together.
  • Put the skewers on the grill and cook until the ham is just crisp, about 5 minutes on each side.
  • Remove the skewers from the grill to a serving platter and serve.

GRILLED BEEF TENDERLOIN WITH GOLDEN BEET AND BLUE CHEESE PUREE



Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 12

1 (3 pound) beef tenderloin, cleaned
4 ounces olive oil
4 cloves minced garlic
2 chopped shallots
2 tablespoons chopped rosemary
4 ounces balsamic vinegar
2 fresh bay leaves
2 large golden beets
1 cup chicken stock
4 ounces Maytag blue cheese
Salt and pepper, to taste
Arugula, cleaned and de-stemmed, for garnish

Steps:

  • Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
  • Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
  • Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.

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