Beef Tenderloin with Corn Salsa and Sweet Potatoes

How to prepare beef tenderloin with corn salsa and sweet potatoes

1. Cut the corn kernels off the cobs with a knife. Basically, hold them vertically and with a sharp knife run from top to bottom along the entire length of the cob, cutting the kernels down to the core.
   
2. Sprinkle the corn kernels with salt and chili. Add 1 tablespoon of oil and mix well. Spread in an even layer in the oven tray.
3. Roast the corn at 220°C (430°F) for 30 minutes, stirring every 10 minutes.
4. While the corn is roasting, dice the onion into small cubes. Sprinkle with salt. Let it sit for 10 minutes. Add the lime juice and let it marinate for another 15 minutes. Dice the avocado and add it over the onion. Mix gently, the lime juice will prevent oxidation.
5. When the corn is done, remove it and let it cool.
6. Heat a grill pan for 5 minutes. Cook the peppers on the hot grill pan, turning them to cook on all sides. It takes about 10 minutes until they're done and nicely charred.
8. Remove the peppers to a bowl and sprinkle with coarse salt and drizzle with very little olive oil.
9. In the already hot grill pan, place the tenderloin slices and cook for 1 minute per side until you get nice grill marks (for medium-rare).
10. Add the corn over the onion and avocado mixture, mix and adjust salt. Add 1/2 tablespoon olive oil.
    
11. Remove the meat to the serving platter and sprinkle with coarse salt and freshly ground black pepper. Arrange the baked sweet potatoes alongside. Scatter 2-3 tablespoons of salsa between them. Decorate the platter with a few roasted peppers. Serve immediately with the remaining salsa and roasted peppers on the side.
    

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