Tenderloin Tips Braised In Samuel Adams Ale with Hot Maple Mustard and Corn Bread
|For the corn bread:|
|Yellow cornmeal||2 Cup (32 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Minced dill||1 Teaspoon|
|For the hot maple syrup:|
|Pure maple syrup||1⁄2 Cup (8 tbs)|
|Dijon mustard||3⁄4 Cup (12 tbs)|
|Chopped dill||2 Tablespoon|
|For the tenderloin:|
|Olive oil||3 Tablespoon|
|Tenderloin tips||1 1⁄2 Pound, cut in 1/2 inch|
|Onion||1 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Plum tomatoes||4 , cored and diced|
|Samiel adams boston ale||1 1⁄2 Cup (24 tbs)|
1) In a bowl, mix cornmeal, flour, baking soda, salt, pepper and cumin.
2) Add in buttermilk, dill, eggs and gently beat to get a smooth batter. Make sure not to overmix.
3) In an oven-proof skillet, melt a little butter to coat the surface, pour the cornbread batter in and bake for about 30 minutes, when the top has slightly browned.
4) Meanwhile, in another bowl combine maple syrup, mustard, dill and cayenne. Set aside.
5) On a heavy skillet, heat 3 tablespoons of oil and saute the tenderloin after seasoning with salt and pepper. Saute on medium-high for 2 minutes until both sides have browned.
6) Add in onions and garlic and saute for a minute. Stir in the tomatoes and cook for a minute longer.
7) Pour in the maple syrup, mix well and add the ale to deglaze the skillet. When the mixture comes to a boil turn down the flame and let it become of a sauce-like consistency.
8) Spoon the tenderloin with the sauce onto individual serving bowls.
9) Serve slices of cornbread along the side.