BEEF TENDERLOIN WITH SWEET CORN SAUCE
Anytime there is a reason to celebrate in Sweden, you just need a toast (skal) and a roast. Beef tenderloin is a savory, easy-to-prepare roast that is moist, tender, and appropriate for any special occasion. For a larger crowd, it is easier and more elegant to cook a whole filet.
Because we were a small family, my grandmother, my mother, and I would eat individual filet mignon steaks with morel sauce on birthdays and holidays. To cook individual filets, use ¾ inch thick (5-ounce) filets seasoned generously on both sides with salt and pepper. Cook over high heat in a skillet on each side until well browned and the desired doneness.
BEEF TENDERLOIN WITH SWEET CORN SAUCE
Servings: 7 people
Ingredients
- Olive oil spray
- 1 whole beef tenderloin, skin on fat removed (2 ½ pounds)
- 2 garlic cloves, peeled and minced
- 2 tablespoons olive oil
- 1 sprig fresh rosemary, minced
- Salt and pepper
Sweet corn sauce:
- 1 small onion, peeled and chopped
- 2 tablespoons butter
- 1 cup fresh sweet corn (not frozen or canned) cut from 2 medium ears
- ½ cup chicken (or vegetable) broth
- ½ cup water
- 1 tablespoon fresh chives, minced
Instructions
- Preheat outdoor grill or stovetop grill pan.
- Spray tenderloin on all sides with olive oil spray (or brush on a thin layer of oil).
- Grill on all sides until well browned, about 7 - 8 minutes. Transfer to a baking sheet.
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl combine garlic, olive oil and rosemary. Rub over tenderloin and season generously with salt and pepper.
- Bake until desired doneness: 10 - 15 minutes for rare (120 degrees), 15-20 minutes for medium (130 degrees), or 25 minutes for well done (140 degrees). Let rest for 20 minutes before carving.
- While beef is roasting, prepare the sauce.
Sweet Corn sauce:
- In a small saucepan, cook onion in butter until translucent but not browned, about 5 - 8 minutes.
- Add corn, broth, and water; bring to a boil for 5 minutes.
- Using an immersion blender (or a conventional blender), process the corn mixture until smooth.
- Strain through a fine mesh strainer; discard the solids. Season corn mixture with salt and pepper and stir in chives.
- Carve roast to desired thickness and arrange on a serving platter. Serve sauce hot with carved tenderloin.
Notes
Got LEFT OVER SAUCE?
Toss it with some pasta, a little butter, and Parmesan and some sauteed mushrooms. Dinner in a flash
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.