Beef Tenderloin w/ Roasted Corn and Potatoes

INGREDIENTS:





DIRECTIONS:

1. Preheat oven to 400'.

2. Season the Tenderloins with the following ingredients between them all:
          3/4 tsp Sea Salt
          1 tsp Cracked Peppercorns
          1/4 tsp Cayenne Pepper
          1/2 tsp Minced Garlic

3. Wash Potatoes and then cut into 1/4" slices.



4. Tear off 3 pieces of tinfoil, each about 16" long. Place the Potato slices in the center of each piece of foil and top with the following ingredients on each one:

          2 Tbl Butter
          1/3 Cup Sliced Onions
          1 pinch Table Salt
          1 pinch Cracked Peppercorns
          1/8 tsp Minced Garlic

5. Close the tinfoil and seal the edges together by folding them over.

6. Once the Tenderloins have been refrigerating for 30 minutes, place the potatoes directly on the bottom rack of the oven.



7. While waiting for the Tenderloins to finish refrigerating, drain the corn and pour into a medium-size saute pan on medium-low, tossing periodically. Season the corn with the following:
          2 Tbl Butter
          1/2 tsp Table Salt
          1/8 tsp Crushed Red Pepper

8. Once the Tenderloins have refrigerated for 1 hour, allow them to sit at room temperature for 10 minutes.

9. Wrap each piece tightly with a slice of Bacon to keep in the juices; hold in place with a toothpick.

10. Add 2 Tbl Canola Oil to a Cast-iron pan on medium-high.

11. Once the oil starts to smoke, add the meat to the pan and cook 3 minutes on each side.




 12. Transfer the Corn to an oven safe dish and place it in the oven along with the Potatoes.

13. Place the cast-iron pan w/ the Tenderloins into the oven as well

14. Keep the steaks in the oven for 15 minutes and then remove. Place them on a plate and cover; allowing the juices to settle and keep the meat warm.

15. While the Tenderloins are resting, change the oven to Broil and move the Potatoes to the higher rack.

16. Remove all food from the oven 10 minutes later, plate and ENJOY!