We don’t eat a lot of beef, but when we do, I want it to be worth it. So, usually that means tenderloin tips or filet mignon.
This a foolproof recipe that I tried despite my doubts. I thought the meat would be overcooked, but it wasn’t. I found the recipe on a website and changed it a little, and it always comes out marvelous.
The sauce is just delightful and goes really well with mashed potatoes. The tomatoes add a splash of color and freshness to the rich sauce as do the fresh herbs.
Beef Tenderloin Tips
Serves 2 to 3
1 pound beef tenderloin tips
Salt and pepper
7 cloves garlic
4 tablespoons butter
1 1/2 cups ruby port (divided)
1 cup halved cherry tomatoes, red and yellow if you have them or just red
Fresh thyme or rosemary, minced
Cut tenderloin tips into strips 1×1-inch square and then into small triangles. Season with salt and pepper.
Smash garlic. Melt butter in a heavy frying pan on high heat (8 to 9 on my electric stove). Add meat and garlic. Turn often so nothing burns. Just before the garlic turns brown, add 1 cup of the port.
If the stove isn’t on high (9 on an electric stove), turn it up now and, using a flat-edged wooden spoon, scrape the pan as the port reduces and coats the meat. Stir until the port is almost gone. (It will seem as if the meat is overcooking, but it isn’t).
Toss in the cherry tomatoes, stir and remove from heat. Plate the meat.
Return the pan to the heat and add remaining 1/2 cup port to the pan. Reduce to a couple of tablespoons. Pour over meat. Sprinkle with the minced thyme or rosemary and serve.
This is good with mashed potatoes or polenta.
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