Grilled Beef Tenderloin with Sauteed Radish Greens

I went to the farmers market yesterday and got some great vegetables.  The radish greens came from our garden.  My husband loves radishes, I on the other hand do not like them.  Last year he would pull his radishes from the garden and throw out the greens.  I kept telling him to keep them and finally he did and was so glad that he had listened.

Grilled Beef Tenderloin with a Barbecue Rub
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon mustard powder
1/4 teaspoon ground cumin
Mix all ingredients together in a small bowl.  Rub mixture all on sides of the steaks.   Place steaks on a 600 degrees Fahrenheit grill for 3 minutes, flip and cook for 3 minutes more. This will give you a perfect medium rare.

Sauteed Radish Greens
Wash the greens and pick off the bottom parts of the stems.  Heat a skillet with a small about of olive oil over medium high heat.  Add greens, toss, and cook until tender and wilted.  Add a little salt and pepper.  Set aside.

Steamed Snow Peas
Place washed snow peas into a steamer basket, place basket over a pan that has about 1-2 inches of water in it.  Cook over high heat letting the peas steam, cook until tender but still crispy.

Grilled Sweet Potatoes
Decided to cook the potatoes whole.  To speed up the process of cooking.  I placed the sweet potatoes into the microwave and cooked them for a couple of minutes.  Then wrapped them in foil and placed them on the grill, indirect heat, while the grill was heating up.  They were the last thing to come off of the grill.  Mike likes his sweet potato with a little bit of cinnamon.

Serve the meal with a side salad of fresh salad greens and tomatoes.