Beef Tenderloin with Corn and Grilled Vegetables

Ingredients

• Beef Tenderloin150 g
• Corn1/2 unidad (125 g)
• Tomato1 count (130 g)
• Zucchini1/4 count (50 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you can use cherry tomatoes or the normal size. Also, you can use small peppers or the normal size and color of your choice.

2. 2

   Step 2

   Place a pot filled with water over high heat. Once boiling, add the corn and let it boil for 15-20 minutes.

3. 3

   Step 3

   Preheat the grill to medium-high heat.

4. 4

   Step 4

   While heating, cut the vegetables but not too large so that they cook evenly.

5. 5

   Step 5

   Once the grill is heated, pour 2/3 of the oil and add the vegetables.

6. 6

   Step 6

   Cook over medium heat for 5-8 minutes per side until the vegetables are browned.

7. 7

   Step 7

   Once the vegetables are done, remove and add the remaining oil. Add the tenderloin and cook for 2 minutes per side or until desired doneness.

8. 8

   Step 8

   Once done, remove from heat and season with salt and pepper to taste. Add the corn and cook for a few seconds.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Tenderloin with Corn and Grilled Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.