This isn’t your ordinary BBQ. Beef tenderloin is the creme de la creme of steak - so tender (when baked or grilled) you could practically cut it with a spoon. The smoky heat of chipotle mixed with the tang of lime and crunch of sweet corn will leave you begging for seconds.
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Red Bell Pepper
Beef Tenderloin Tips
Corn on the Cob
Wash and dry all produce. Preheat the broiler to high. Soak the skewers in water. Take 1 ½ Tablespoons butter out of the fridge to come to room temperature. Core, seed, and dice the bell pepper into ¾-inch cubes. Halve, peel, and dice the shallot into ¾-inch pieces. Finely chop the oregano leaves (you’ll need about 1 teaspoon).
Toss the beef in a large bowl with the bell pepper, shallot, 1 teaspoon oregano, half the chipotle powder, and a drizzle of olive oil. Season generously with salt and pepper. Thread the beef, peppers, and shallot onto the skewers, alternating between each.
Place the corn onto a baking sheet and rub with a drizzle of olive oil. Season with salt and pepper. Place under the broiler for 5 minutes, until slightly charred.
Cook the skewers: Remove the baking sheet from the oven and flip the corn. Place the skewers alongside the corn and place under the broiler for another 5-8 minutes, turning once, until lightly charred and cooked to desired doneness.
Meanwhile, zest and cut the lime into wedges. In a small bowl, combine the butter, a squeeze of lime, a pinch of lime zest, and as much remaining chipotle powder as you like (add a little and go up from there!). Season with salt and pepper. TIP: If you like your corn slathered with butter, feel free to up the butter amount. We won’t tell!
Finish: Serve the corn rubbed with the chipotle-lime butter. Brush any remaining butter over the skewers, if desired. Finish with a squeeze of lime and enjoy!