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Chef Eric's Notes on Cilantro Lime Marinated Beef Tenderloin with Corn and Rice





Here are a few thoughts on the methods I used when preparing this dish for my family….


First, I read through the recipe and got out the pots and pans I would use.

A. Rice: 1qt pot with 2 cups of water and ¼ teaspoon of salt. Bring to a boil, add rice, stir well and put a lid on it! Turn heat to medium low and simmer rice for 12-16 minutes.

B. Corn: 1 qt pot with 1” of water and 1 T of butter (from my fridge). Get the water hot, melting the butter. I add 1/4 teaspoon of salt. Turn off once the water is hot.



C. Heat up a skillet on high heat, add 1 tablespoon of oil. I like to sear the meats in a cast iron skillet. It’s what I have. I have been using the skillet for years and I have a nostalgic history with it.



D. You may find, after cooking for a short period of time, the mental centering that comes with using your equipment and preparing your food proves to be Zen like. Just get in the flow of the activity… the world stops, and this is what is important. {Note: when preparing your meals, give thanks to the farmers, the harvesters, the transportation folks, the packagers, the grocery stores, the people who built your home, produced your culinary equipment, the lights, gas, electricity etc… We take it for granted, but a whole lot of people are involved in producing the meal you have in front of you… None of us could likely do all this on our own!}

E. Get the kids to help set the table. Placemat, Fork, Knife, Folded Napkin, Cup or Glass for their drinks. Teach them: Forks go on the left and knives and spoons go on the right. (To remember: “Fork” has four letters, as does “left”; “knife” and “spoon” both have five letters, as does “right.”) Folded Napkin under the Fork on the left side. A set table sets up a nice protocol for family time. Not always easy to do and it gives kids a chance to share about their day.

F. NO CELL PHONES...that includes mom and dad!

Second, I read over the menu card, separating my ingredient bags to be sure I understand what I have.


NOTE: Here we can debate about additional seasoning on the marinate tenderloin. Depending on your taste preferences, feel free to add a pinch of salt and/or pepper directly to the meat, or not. I added a pinch of salt and pepper to each side of my tenderloins. In retrospect, I could have gotten away with just adding some pepper…


While mentally debating the seasoning question, I have my 8” skillet on medium high heat. I want the pan hot. I will add some cooking/olive oil/butter (1 tablespoon) from my pantry.


By this time, I have cooked the rice for 5-8 minutes… When the pan is smoking, I grab my tongs and place the tenderloin into the pan. I consider the round tenderloin as four sided. I rotated the tenderloin every 3 minutes. The key is to have a real hot pan so meat caramelizes in that 3 minutes to give a “crust.”


Check the rice, water should be simmering and almost absorbed. Rice will hold its temperature and continue to absorb and cook. Once I feel 90% of the water is absorbed, I frequently turn it off to allow it to finish cooking and to not overcook it. Keep it covered! NOTE: Adding fresh chopped parsley at this point would be a fine



Once the meat is seared on all sides for roughly 3 minutes per side, I allowed the meat to rest 8-10 minutes, so that timing plays well with the rice ‘resting’ also.





Turn on the corn water and allow it to come to a boil. Add corn and cook 3-5 minutes until your happy with doneness…add freshly ground pepper



Slice the meat, should be medium rare!!! My favorite. You are now ready to serve!!!



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