My daughter loves to order tenderloin tips when we go out. For some reason I have never made them at home though. . .
I was quite surprised by how easy the recipe was.
The onion and mushroom cook nicely. The bring a ton of flavor and sauté beautifully.
Mashing the garlic with the salt gives you garlic salt basically. It brings a ton of flavor the the meat.
The flour mixes with the butter and wine to create a lovely thick sauce. The alcohol cooks out, but you are left behind with the lovely wine taste.
At the end of the thirty minute cooking time the dish looked exactly like what my daughter gets at the restaurant.
So this is where the recipe changes.
The bell pepper and pimiento stay fairly crisp as they really are just being heated up, not cooked.
The sour cream turns the dish into a more goulash. The gravy turns creamy and stays very smooth.
So, yes, this is different, but it was lovely. We all really enjoyed the dish.
TENDERLOIN TIPS WITH MUSHROOMS
1 Pound Mushrooms, Sliced
1 Onion, Minced
1/2 Cup Butter
3 Pounds Tenderloin Tips, Cut Into Strips
1/2 Cup Flour
1/4 Teaspoon Pepper
1 Clove Garlic
2 1/2 Teaspoons Salt
1 Cup Dry Red Wine
1 Green Pepper, Julienned
2 Ounces Pimiento, Chopped
2 Cups Sour Cream
Minced Parsley
Cook mushrooms and onion in butter for 5 minutes. Remove from pan. Mash garlic in salt. Add to flour with pepper. Dredge meat in seasoned flour. Brown meat in remaining butter. Turn into casserole. Add mushrooms and onion. Pour wine into skillet and scrape up brown bits. Add to casserole and mix well. Cover and bake in a 375 degree oven for 30 minutes. Stir in green pepper, half the pimiento and the sour cream. Bake 5 minutes longer. Sprinkle with parsley and remaining pimiento.
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