Tenderloin Steaks & Spicy Scallion Salsa

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the cheese curds. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the white cheddar on the large side of a box grater. Cut off and discard any stem ends from the green beans. Finely chop the scallions. Roughly chop the parsley leaves and stems. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the chopped scallions, chopped parsley, 2 tablespoons of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine. 

In a large bowl, combine the cornbread mix, sour cream, mirepoix, and 1/2 cup of water. Stir in the chopped cheese curds and corn kernels. Transfer to a large baking dish and spread into an even layer. Top with the grated white cheddar. Bake 17 to 19 minutes, or until the spoonbread is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.  

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off and the green beans are softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Meanwhile, in a bowl, combine the mayonnaise, buttermilk, and remaining spice blend; season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the spoonbread and cooked green beans. Top the steaks with the spicy scallion salsa. Top the green beans with the buttermilk dressing and sweety drop peppers. Enjoy!