Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 pounds of beef tenderloin all over with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   In a large pot, combine 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, 3 thyme sprigs, and 1 bay leaf, then bring the liquid to a gentle simmer over medium heat.

3. 3

   Carefully submerge the seasoned beef tenderloin into the simmering broth, reduce the heat to low, and poach for 12-15 minutes until the internal temperature reaches 130-135°F for medium-rare, then remove the beef and let it rest on a cutting board.

4. 4

   While the beef rests, finely mince 6 cloves of black garlic and combine it in a small bowl with 4 tablespoons of softened unsalted butter, mixing thoroughly to create the black garlic butter.

5. 5

   In a separate saucepan, heat 1 tablespoon of olive oil over medium heat, add 3 cups of corn, and cook for 5 minutes, then stir in 0.5 cup of heavy cream and 0.5 teaspoon of salt, bringing it to a simmer before blending with an immersion blender until smooth to create the creamed corn puree.

6. 6

   Slice the rested poached beef tenderloin into thick medallions and spread the prepared black garlic butter over each slice before serving immediately with the warm creamed corn puree.