Grilled Tenderloin with Warm Black-eyed pea salad
Tomato Shallot Fondue
Serves 4

The black-eyed pea salad is an unexpected change from standard potato dishes with beets, the slight acidity helps with cutting the richness of the dish.  This was served at the farewell dinner for Andi Ball , the First Lady’s Chief of Staff.
 

For the Tenderloin
 
1 c. soaked mesquite chips – for smoking on a charcoal grill
2# trimmed beef tenderloin
1 T. cumin
2 t. coriander
2 t. chili powder
2 t. chopped garlic
1 t. thyme powder
2 T. olive oil

1. Light charcoal and let cook down
2. Combine all ingredients and rub on tenderloin. Let stand 15 minutes
3. Sprinkle wood chips on coals to produce smoke
4. Put tenderloin on grill, cook 5 minutes per side , turning 4 times. 20 minutes total cooking time.
5. Remove from grill and let rest 5 – 8 minutes. Slice to order.

Warm Black-eyed Pea Salad

1 ½ c. cooked black-eyed peas
 
 For the dressing
½ t. dry oregano
½ t. dry thyme
1 t. cumin
1 t. coriander
1 t. dry savory
½ T. chopped garlic
¼ c. cider vinegar
¼ c. olive oil
¼ t. dry mustard

1. Combine all ingredients

For the garnish

1/4c. Diced bacon
¼ c. diced red peppers
¼ c. diced onions

1. In sauté pan over medium heat cook bacon to render 4 – 5minutes Add peppers and onions, cook until tender. 3 – 4 minutes
2. Add black-eyed peas and warm through 2 -3 minutes
3. Toss black-eyed mix with dressing, hold warm for service

Tomato Shallot Fondue

1 T. Olive Oil
1 T. garlic
¼ c. sliced shallot
1 c. very ripe tomatoes, seeded and diced
2 T. chopped basil
1 T. sherry vinegar
¼ c. white wine
¼ c. chicken stock

1. Sweat shallots and garlic in olive oil over low heat, cook to very tender 7 – 8minutes
2. Add tomatoes, increase heat to medium, cook 10 – 12 min. cook away liquid
3. Add remaining ingredients, cook 15 minutes more
4. Mash mix with fork to a moist chunky mixture.

To Assemble

1. Put warm black-eyed peas in center of plate
2. Slice meat and arrange on black-eyed peas
3. Serve tomato fondue on beef or on side as desired.