Grilled Veal Tenderloin With Chipotle Corn Mash Recipe

Grilled Veal Tenderloin With Chipotle Corn Mash

Ingredients

Peach BBQ Sauce
• 8 ounces smoked bacon, diced
• (one ham hock may be substituted)
• 1 large onion (smoked or grilled), coarsely chopped
• 4 cloves garlic (smoked or grilled), chopped
• 3 large peaches (fresh or dried), coarsely chopped
• 2 each arbol chiles, stem removed
• 1 tablespoon cracked black pepper
• 2 tablespoons Worcestershire sauce
• 2 cups orange juice (fresh)
• 2 cups ketchup
• 6 dashes Tabasco sauce
• 2 each lemons, juiced
• 2 teaspoons kosher salt
Veal Tenderloin
• 8 pieces *veal tenderloin (about 8 ounces each), trimmed
• 3 ounces olive oil
• 2 tablespoons cracked black pepper
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
Chipotle Corn Mash
• ½ cup finely diced onion
• 1 tablespoon minced garlic
• 4 ounces butter, cubed
• 8 ears corn (fresh, shucked and cleaned), grated
• Half of a 7-ounce can chipotle peppers in adabo sauce, chopped
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 2 tablespoons chopped cilantro
• Juice of 2 limes

Instructions

BBQ Sauce
1. In a small sauce pot add bacon and start cooking on medium heat until crisp then add onions and garlic and sauté until translucent.
2. Add peaches, arbol chilies and continue to cook until chilies start to toast. Then add crack black pepper and deglaze with Worcestershire sauce and orange juice.
3. Reduce orange juice until it starts to thicken. Then add ketchup and reduce to low heat. Continue cooking for about 15 minutes.
4. Season with Tabasco sauce, lemon juice and salt. 5. Strain Barbeque Sauce and set aside.
Chipotle corn mash
5. In a medium-sized cast iron skillet, slowly sauté onion and garlic in butter until translucent.
6. Add corn, chipotle peppers, and sugar. Stir constantly while cooking on low heat until corn mash starts to thicken to the consistency of whipped potatoes.
7. Season with kosher salt , cilantro, and lime juice.
8. Set aside and keep warm.
Veal Tenderloins
9. On a medium sheet pan, rub tenderloins with olive oil and season with cracked black pepper, kosher salt and granulated garlic.
10. Grill over an open flame or on a char broiler until desired temperature is reached.