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Beef Tenderloin with Creamy Corn

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!
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!

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Ingredients

1 pound beef tenderloin
salt
1 tablespoon vegetable oil
1 garlic head
2 rosemary sprigs
thyme
2 tablespoons of butter
1 onion, chopped
1 cup sweet corn
pepper
½ cup milk
¼ cup parmesan, shredded

Ingredients

Steps

1
Done

Take the meat out of the fridge and let it reach room temperature.

2
Done

Place it on your working surface and rub salt all over it.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

Give it a good stir and add the milk. Cook until the sauce reduces.

7
Done

Place the corn in a tall glass container. Set up your immersion blender and blend everything until smooth.

8
Done

Thinly slice the meat, at about 1/2 inch (1.2 cm) thick slices. Serve the beef with the mashed corn.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

756 kcal
Calories
40 g
Carbs
70 g
Protein
35 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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