I love beef and am always on the lookout for recipes using a cut that is lower in fat.
Beef tenderloin tips are perfect for that. From filet mignon, the cut tapers at one end down the tenderloin. It’s too small for nice steaks so is cut into “tips” which are used in stir fries, stews and so forth; rendering a cut that is much less costly than filets. Nutritionally, tenderloin tips are high in protein, moderately low in fat, and a source of great flavor.
Like the filets, the cut takes well to quick methods of cooking.has some of my favorite ingredients ~ beef, mushrooms, garlic and tomatoes with a little bourbon to round out the flavors. The demi-glace is savory delicious and I hope you try this and like it as much as we do!
Robust Beef Tenderloin Tips
2 pounds beef tenderloin tips
1 tablespoon butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 small onion, chopped
¼ teaspoon salt
½ teaspoon seasoned pepper
½ cup dry red wine
½ cup Jim Beam bourbon
1 (14-ounce) can stewed tomatoes
2 teaspoons sugar
Melt butter in a large skillet over medium-high heat.
Add garlic, onions and mushrooms and cook until mushrooms have released their juices and onions are tender.
Remove from pan and set aside.
Add beef tips to skillet and cook quickly until browned.
Season with salt and pepper.
Remove meat to side with the mushrooms.
Scrape bottom of skillet.
Deglaze the skillet, scraping up any browned bits, and add wine and bourbon.
Allow mixture to boil for a minute or two.
Add tomatoes and sugar and stir well.
Place meat and mushrooms into skillet and combine all.
Turn heat to low and simmer for 30 minutes.
Serve with mashed potatoes and a tossed salad.
Please take a minute to look at the giveaway I posted on January 5th! There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!