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