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Tenderloin Tips Braised In Samuel Adams Ale With Hot Maple Mustard And Corn Bread

Beef.Chef's picture
Ingredients
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
  Eggs 2
  Butter 1 Tablespoon
For the hot maple syrup:
  Pure maple syrup 1⁄2 Cup (8 tbs)
  Dijon mustard 3⁄4 Cup (12 tbs)
  Chopped dill 2 Tablespoon
  Cayenne 1 Teaspoon
For the tenderloin:
  Olive oil 3 Tablespoon
  Tenderloin tips 1 1⁄2 Pound, cut in 1/2 inch
  Salt To Taste
  Pepper To Taste
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
8) Spoon the tenderloin with the sauce onto individual serving bowls.
9) Serve slices of cornbread along the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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