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Beef Tenderloin with Creamy Corn

Category Main Course
Servings 2 servings
Calories 756 calories
Skill Required Medium
Duration 30 minutes

If tonight is “steak night”, head out to your local butcher and get a nice cut of beef tenderloin. Cook it on the stove to get that nice crispy crust, and pair it with a light side of corn, flavored with a touch of butter and cream. The two really go great together on any plate!




Ingredients
  • 1 pound (450 grams) beef tenderloin
  • Salt
  • 1 tablespoon vegetable oil
  • 1 garlic head
  • 2 rosemary sprigs
  • Fresh thyme
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 cup (175 grams) sweet corn
  • Pepper
  • 1/2 cup (125 ml) milk
  • 1/4 cup (30 grams) parmesan, shredded
Preparation
  • Take the meat out of the fridge and let it reach room temperature.
  • Place it on your working surface and rub salt all over it.
  • Heat the vegetable oil in a skillet over high heat. Slice the garlic head through the middle. Add the beef in the skillet and start cooking it. Add the rosemary sprigs, thyme, garlic (cut side down), and 1 tablespoon of butter.
  • Cook the beef according to your preferences. If you like your beef to be rare, cook it for 6-8 minutes per side. If you prefer it medium, cook it for 8-10 minutes per side. And last, if you prefer it well done, cook it for 11-13 minutes per side. Set it aside.
  • For the sweet corn, heat another skillet over medium heat. Add the remaining butter melt it. Add the onion, sweet corn, and season with salt and pepper.
  • Give it a good stir and add the milk. Cook until the sauce reduces.
  • Place the corn in a tall glass container. Set up your immersion blender and blend everything until smooth.
  • Thinly slice the meat, at about 1/2 inch (1.2 cm) thick slices. Serve the beef with the mashed corn.
Nutrition Per Serving
Calories
756 kcal
Fat
35 g
Proteins
70 g
Carbs
40 g