Beef Tenderloin with Creamy Irio
Indulge in a delightful Kenyan classic with our Beef Tenderloin with Creamy Irio. This hearty dish features tender, succulent beef seasoned perfectly, served atop a vibrant and creamy blend of mashed potatoes, sweet corn, and garden-fresh peas. Whether enjoyed at a family gathering or a special occasion, this recipe brings rich flavors and textures together in one satisfying bite. Experience the joys of Kenyan cuisine with this easy-to-follow recipe that is sure to impress your guests and loved ones alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
peas
12 ounces (cooked and drained)
corn
12 ounces (cooked and drained)
mashed potatoes
4 cups (prepared and cooled)
butter
3 tablespoons (softened)
salt
to taste (none)
pepper
to taste (none)
beef tenderloin
3 lbs (cubed)
olive oil
3 tablespoons (none)
flour
6 tablespoons (none)
beef broth
2 cups (none)
Instructions
1
Begin by preparing the irio: In a large bowl, combine the mashed potatoes with the cooked corn, peas, butter, and a generous sprinkle of salt and pepper. Mix well until the ingredients are fully integrated and creamy. Set aside.
2
In a large skillet or frying pan, heat the olive oil over medium-high heat. Once hot, add the cubed beef tenderloin, ensuring not to overcrowd the pan. Sauté the meat until it's evenly browned on all sides, approximately 5-7 minutes. Remove the beef from the skillet and set aside.
3
In the same skillet, reduce the heat to medium and add the flour to the remaining oil. Stir continuously to create a light brown roux, about 2-3 minutes.
4
Gradually pour in the beef broth while whisking, ensuring there are no lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the gravy to thicken.
5
To assemble the dish, place a generous mound of the creamy irio on a plate, then top with the sautéed beef tenderloin and drizzle with the warm gravy. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Beef Tenderloin with Creamy Irio?
It is a delightful Kenyan classic dish featuring succulent beef tenderloin served atop a creamy blend of mashed potatoes, sweet corn, and garden-fresh peas.
What are the main ingredients for the Irio?
The Irio is made from 4 cups of mashed potatoes, 12 ounces of cooked peas, 12 ounces of cooked corn, and 3 tablespoons of softened butter.
Which cuisine does this recipe belong to?
This recipe is a staple of Kenyan cuisine.
How much beef tenderloin is required?
The recipe calls for 3 lbs of beef tenderloin, cubed for sautéing.
How do you prepare the Irio mixture?
In a large bowl, combine the mashed potatoes with the cooked corn, peas, butter, salt, and pepper. Mix until the ingredients are fully integrated and creamy.
What temperature should be used to cook the beef?
The beef tenderloin should be sautéed in olive oil over medium-high heat.
How long should I sauté the beef tenderloin?
Sauté the meat for approximately 5-7 minutes until it is evenly browned on all sides.
How do I make the gravy for this dish?
Create a roux using the remaining oil and 6 tablespoons of flour, then gradually whisk in 2 cups of beef broth and simmer until thickened.
How long does the gravy need to simmer?
The gravy mixture should cook for about 5 minutes to reach the desired thickness.
What is the secret to a smooth gravy in this recipe?
Gradually pour in the beef broth while whisking continuously to ensure there are no lumps in the mixture.
How should the final dish be assembled?
Place a generous mound of creamy irio on a plate, top it with the sautéed beef tenderloin, and drizzle with the warm gravy.
What type of oil is used for sautéing?
The recipe specifies using 3 tablespoons of olive oil.
Is this dish suitable for special occasions?
Yes, it is an impressive dish that is perfect for family gatherings or special occasions.
How many ingredients are in this recipe in total?
There are 10 main ingredients: peas, corn, mashed potatoes, butter, salt, pepper, beef tenderloin, olive oil, flour, and beef broth.
What kind of peas should I use?
The recipe calls for 12 ounces of peas that have been cooked and drained.
How do I prepare the beef before cooking?
The beef tenderloin should be cut into cubes before it is added to the skillet.
Can the Irio be made ahead of time?
The recipe notes using prepared and cooled mashed potatoes, and the irio can be mixed and set aside while you prepare the meat.
What should the roux look like?
The flour and oil mixture should be stirred continuously until it forms a light brown roux.
What is the texture of the Irio?
The Irio has a creamy texture with bits of texture from the whole corn kernels and peas.
Should I cook all the beef at once?
It is recommended not to overcrowd the pan to ensure the beef tenderloin cubes brown evenly.
How much butter is needed?
3 tablespoons of softened butter are used to make the Irio creamy.
What seasonings are recommended?
Salt and pepper are used to taste for both the Irio and the overall seasoning.
How many cups of mashed potatoes are needed?
The recipe requires 4 cups of prepared mashed potatoes.
What is the base of the gravy?
The gravy is built from the pan drippings, olive oil, flour, and 2 cups of beef broth.
Is the corn used in the recipe cooked?
Yes, use 12 ounces of corn that has been previously cooked and drained.
How do I know when the roux is ready?
The roux is ready after about 2-3 minutes of continuous stirring when it turns a light brown color.
Can this be considered a hearty meal?
Absolutely, it is described as a hearty dish with rich flavors and satisfying textures.
What is the heat setting for the gravy?
The heat should be reduced to medium when preparing the roux and gravy.
Should the dish be served hot?
Yes, the recipe recommends serving the beef and irio immediately with warm gravy.
What makes the Irio 'creamy'?
The combination of mashed potatoes, softened butter, and thorough mixing creates the signature creamy consistency.