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Beef Tenderloin Skewers

Beef Tenderloin Skewers

with Charred Sweet Corn and Chipotle-Lime Butter

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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.

Tags:Gluten freeSpicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Bell Pepper

1 unit

Shallot

¼ ounce

Oregano

4 unit

Wooden Skewers

12 ounce

Beef Tenderloin Tips

1 teaspoon

Chipotle Powder

2 unit

Corn on the Cob

1 unit

Lime

Not included in your delivery

1.5 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2221.704 kJ
Calories531 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate32 g
Sugar11 g
Dietary Fiber7 g
Protein43 g
Cholesterol137 mg
Sodium121 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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!

6

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!