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Beef Tenderloin with Summer Fresh Corn Relish

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Ingredients:

  • 3 Tablespoons of Member's Mark Distilled White Vinegar

  • 1 Tablespoon of Member's Mark Bee Proud Pure Honey

  • 1 teaspoon of Member's Mark Basil Seasoning

  • 1 Tablespoon of Member's Mark Minced Garlic 

  • 3 teaspoons of Member's Mark Himalayan Pink Salt, divided

  • 3 teaspoons of Member's Mark Restaurant Coarse Black Pepper, divided

  • 7 Tablespoons of Member's Mark 100% Pure Olive Oil, divided

  • 1 cup of diced Multi Bell Sweet Peppers 

  • ½ cup of diced Tanimura and Antle Sweet Italian Red Onions 

  • 1 (14.5 ounces) can of Member's Mark Diced Tomatoes in Tomato Juice, drained

  • 4 frozen Member's Mark Super Sweet Corn On The Cob

  • 4 Member's Mark Prime Beef Tenderloin Steaks

  • 4 Tablespoons of Member's Mark Unsalted Sweet Cream Butter, softened

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  • Directions:

  1. Cook corn using your preferred method on the package. Do not overcook; corn should be tender-crisp. Let the corn cool, then remove it from the cob using a knife.

  2. Add vinegar, honey, basil, minced garlic, and 1 teaspoon of salt and pepper to a mixing bowl. Slowly drizzle in 6 Tablespoons of olive oil, whisking until all ingredients are well combined.

  3. Add diced peppers, onions, tomatoes, and cut corn to the bowl with dressing. Gently toss to combine.

  4. Preheat oven to 400 degrees.

  5. To prepare the steaks, season the top of each steak with 1 teaspoon of salt and pepper. Turn the steaks over and season the second side with 1 teaspoon of salt and pepper.

  6. Add 1 Tablespoon of oil to a large, heavy, oven-proof skillet over medium-high heat. Add steaks once the pan is hot, and sear for 3-4 minutes or until browned. Flip steaks over, and cook for an additional 3-4 minutes.

  7. Place the skillet into the oven. Note: If you have a meat thermometer specifically designed for the oven, it is recommended to insert it into the middle of the steak before placing it in the oven. For a medium steak, cook for 8 to 10 minutes in the oven or until it registers 140°-150°. (Remember, the temperature will rise 5 degrees while resting) Adjust cooking time for your desired doneness.

  8. Mix together the butter and garlic in a small bowl. Place butter on top of steaks during the last minute of cook time. Top each steak with 1 Tablespoon of butter. Let the steaks rest for 3-4 minutes before serving. Serve with the Summer Fresh Corn Relish.

Serves 4

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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