Festive Tenderloin Tips
|Beef tenderloin||1 1⁄2 Pound|
|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)|
|Black pepper||To Taste|
|Water||6 Cup (96 tbs)|
|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.
Makes 6 servings.