Hunting down tenderloin tips wasn't as easy as I thought. It took more than just a simple visit to the grocery store. These beef cuts required some special ordering since they aren't carried at the butcher on a regular basis. Beef tenderloin is a pricey cut of beef and sometimes the tips of a whole tenderloin are removed. The tips are smaller, odd shaped and can often be overcooked when attached to the whole tenderloin. Once removed, they can be prepared on their own, at a more affordable price and still maintain the delicious qualities of the tenderloin cut. Once ordered from a butcher, they don't require any special preparation - let this good quality cut shine on its own. Simple seasoning and a good sear is all it needs to serve at medium rare or medium at the very most.
To accompany the tips, all that's left is some caramelized onions that has a touch of bourbon and cream to flavor. Top the tips with these sweet and savory onions and you'll have a restaurant quality dish in the comfort of your own kitchen!
Beef Tenderloin Tips with Bourbon Caramelized Onions
recipe adapted from Epicurious
recipe adapted from Epicurious
2 tablespoons unsalted Butter
2 tablespoons vegetable oil
1/2 Lbs Beef Tenderloin Tips
1 Tablespoon minced Garlic
1 Tablespoon minced Shallot
2 large onions, thinly sliced in rings
3 tablespoons Bourbon
Pinch Dried Thyme
1/2 cup heavy cream
Salt and pepper
Pinch of Fresh Parsley
In a saute pan over high heat add butter and oil. When barely smoking, add the Beef Tips and sear evenly on all sides. Once seared, remove the Tips from the pan and allow them to rest.
To the same pan add minced garlic, minced shallot, and onions. Saute until onions break down and begin to caramelize, about 20 minutes.
Deglaze with bourbon (beware of flame up). Add a pinch of dried thyme, Heavy Cream. Allow sauce to reduce over medium high heat until it thickens. Remove from heat, salt and pepper to taste. Serve over the tips. Garnish with fresh Parsley.
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