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 oil||2 tablespoons|
|Onion, chopped||2 ounces|
|Frozen whole kernel corn, thawed||1 pound|
|Country ham, diced 1/4-inch||8 ounces|
|Red bell pepper, minced||2 1/2 ounces|
|Walnuts, chopped||2 ounces|
|Beef stock||2 cups|
|Chicken stock||2 cups|
|Maple syrup||1/2 cup|
|Port wine||1/2 cup|
|Dry sherry||1/2 cup|
|Apple cider vinegar||1/4 cup|
| || |
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.