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Tenderloin of Beef with Corn Salsa
RecipeBeef Cuts
Tenderloin of Beef with Corn Salsa
Grilled tenderloin steak, topped with corn salsa with ham, bell peppers and walnuts.
Yield: 24 servings
Corn Salsa: 
1. Heat oil over medium heat. Add onion; sauté until tender. Add remaining ingredients except water and cornstarch; bring to boil. Reduce sauce to 6 cups.

2. Combine water and cornstarch; stir into sauce. Cook, stirring, until thickened. Keep hot.
Vegetable oil2 tablespoons
Onion, chopped2 ounces
Frozen whole kernel corn, thawed1 pound
Country ham, diced 1/4-inch8 ounces
Red bell pepper, minced2 1/2 ounces
Walnuts, chopped2 ounces
Beef stock2 cups
Chicken stock2 cups
Maple syrup1/2 cup
Port wine1/2 cup
Dry sherry1/2 cup
Apple cider vinegar1/4 cup
Water1/4 cup
Cornstarch2 tablespoons
3. For each serving: Grill 1 steak to desired doneness, turning once. Plate steak; ladle #16 dipper (1/4 cup) Corn Salsa over steak.
Beef Loin, Tenderloin Steaks, Side Muscle On, Defatted (IMPS/NAMP 1189A)24

Nutrition information per serving: 434 calories; 17 g fat(6 g saturated fat; 6 g monounsaturated fat); 145 mg cholesterol; 485 mg sodium; 12 g carbohydrate; 0.7 g fiber; 53 g protein; 15.8 mg niacin; 1.2 mg vitamin B6; 2.8 mg vitamin B12; 3.5 mg iron; 59.6 mg selenium; 9.6 mg zinc; 203.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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