Recipe for Grilled Whole Beef Tenderloin with Chipotle Corn Cream Sauce
Serves about 8-12 people depending on serving size
This is a carnivores’ delight. The tenderness of the grilled beef is matched perfectly with the smoky corn sauce. You will be amazed at the variety and depth of flavors packed into this simple dish. I start this recipe on the grill and finish it in the oven to make sure it is cooked perfectly. If you can start a wood fire, do it. A regular gas grill will work fine. You want the grill to be hot enough to burn marks on all sides quickly. As soon as you have achieved a nice char, remove it from the grill and transfer it to a 400-degree oven until medium rare (about 140 degrees Fahrenheit).
After the roast sits for a few minutes, cut into slices and serve with the warm corn sauce.
1 whole beef tenderloin, all fat and silverskin removed
1 T. fresh garlic, minced
1 large onion, minced
Cracked black pepper
½ teaspoon smoked paprika
1 can of corn or 2 cups roasted fresh corn, taken off the cobb
1 cup strong chicken stock
1 cup heavy cream
2 T. Chipotle peppers in adobo sauce
1½ T. Flour
Chop the garlic and the ½ onion together. Add some salt and pepper and rub all over the cleaned tenderloin. Sprinkle with the smoked paprika and grill on all sides to seal in the natural juices. When you have obtained nice grill marks and the outside of the tenderloin roast has some color from the grill, remove it and transfer the tenderloin to a roasting pan and immediately put it into a preheated 400 degree oven for about 30 minutes. You want an internal temperature of 140 degrees Fahrenheit for a medium rare roast. Don’t forget to let the roast rest a few minutes after it comes out of the oven. It will slice better.
You will need a blender for the sauce. Place all the corn in the blender with the other ½ of the onion, the Chipotle pepper, and the chicken stock. Puree until completely smooth. Transfer to a mixing bowl and whisk in the flour until it is totally dissolved into the corn mixture and there are no lumps.
Pour thick mixture into a saucepan with the heavy cream and slowly simmer over medium heat. Stir constantly, taking care not to burn the bottom of the pan. If it is too thick, thin with a splash of chicken stock. Serve hot over freshly sliced tenderloin.