- 1 cup fresh corn kernels (from 2 ears)
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- 1/4 cup cider vinegar
- 1 1/2 teaspoons sugar
- Salt and freshly ground pepper
- 3 tablespoons canola oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 pound center-cut beef tenderloin in one piece
- 1 baguette, halved lengthwise and cut into four 6-inch pieces
- Light a grill. Bring a small saucepan of water to a boil. Add the corn kernels and cook them for 2 minutes. Drain and cool the corn under running water. Shake off the excess water and pat the kernels dry. Transfer the corn to a bowl and add the bell pepper, onion and celery.
- In the same saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.
- Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika, dry mustard and cayenne and season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise, forming 4 long "dogs." Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.
- Grill the dogs over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.
Firm, blackberry-rich Syrah.