You are here

Festive Tenderloin Tips

Fettuccine.Inn's picture
  Beef tenderloin 1 1⁄2 Pound
  Butter 6 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Beef broth 2 Cup (32 tbs)
  Cornstarch 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Burgundy wine 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper To Taste
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Vegetable oil 2 Teaspoon
  Wide noodles 4 Cup (64 tbs) (Uncooked)

Put meat in freezer for 1 hour.
Remove from freezer and slice into 3 inch strips.
Melt butter in a large skillet.
Sprinkle beef strips with 1/2 teaspoon salt.
Brown both sides of strips in butter.
Remove from skillet; set aside.
Add onion and green pepper to drippings.
Saute until onion is golden, about 3 minutes.
Stir in broth.
Cook 3 minutes.
Dissolve cornstarch in wine.
Slowly add to broth mixture, stirring constantly.
Add 1/4 teaspoon salt and pepper.
Cook and stir until mixture bubbles.
Cook 3 minutes longer.
Add cooked meat and heat thoroughly.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Place in a large serving dish.
Pour hot meat mixture over hot noodles.
Serve immediately.
Makes 6 servings.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (19 votes)