Tenderloin Tips in Beer is a recipe I tried while traveling years ago. Instead of drinking all of the beer, cook beef in it. Its actually a perfect combination of flavours and when served with the leek, shallots and onion on rice, it works so well. Serve as a main dish.

Tenderloin tips simmered in beer is a hearty and flavourful dish that combines the tenderness of beef tenderloin with the rich depth of beer-infused sauce. This article delves into the culinary delight of preparing tenderloin tips in beer, offering insight into ingredient selection, cooking techniques, and serving suggestions to elevate your dining experience.

Selecting the Ingredients:
The foundation of this dish begins with choosing high-quality beef tenderloin tips, known for their tenderness and rich flavour. Additionally, selecting the right beer is crucial to infusing the dish with depth and complexity. Opt for a beer with robust flavours, which will complement the beef and add richness to the sauce. A stout or porter are ideal for this recipe. Other key ingredients include onions, garlic, herbs as well as beef broth to enhance the savoury notes of the dish.

Preparing the Ingredients:
Before diving into the cooking process, it’s essential to properly prepare the ingredients. Begin by trimming the beef tenderloin tips of any excess fat and cutting them into bite-sized pieces. Next, finely chop the onions and mince the garlic to build flavour in the sauce. Additionally, gather your herbs and spices, such as thyme, rosemary, and black pepper, to add aromatic depth to the dish.

Cooking the Tenderloin Tips:
To start the cooking process, heat a bit of oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the beef tenderloin tips in batches, ensuring they are evenly browned on all sides. This step helps develop a rich caramelization on the meat, enhancing its flavour.

Once the beef is browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onions, leeks and garlic, sautéing them until they are soft and fragrant. Then, deglaze the skillet with the beer, scraping up any browned bits to incorporate their flavour into the sauce.

Return the browned beef tenderloin tips to the skillet, along with any accumulated juices. Add the beef broth, herbs, and spices, stirring to combine. Bring the mixture to a simmer, then reduce the heat and let it gently simmer. Cook until the beef is tender and the sauce has thickened to your desired consistency.

Serving Suggestions:
Once the tenderloin tips are cooked to perfection, it’s time to serve up this delectable dish. Spoon the tenderloin tips and beer-infused sauce over a bed of creamy mashed potatoes or buttered noodles for a hearty and satisfying meal. Garnish with freshly chopped parsley or chives for a pop of colour and freshness.

Tenderloin tips simmered in beer is a comforting and indulgent dish that’s perfect for cosy dinners or special occasions. With its succulent beef, rich beer-infused sauce, and aromatic herbs, this dish is sure to delight your taste buds and leave you craving more. So why not treat yourself to the luxurious flavours of tenderloin tips in beer and elevate your dining experience today?

Tenderloin Tips in Beer

Lovely succulent recipe where beef meet beer – the perfect connection.

4.61 from 82 votes

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Course: Main Dish

Cuisine: American

Keyword: Alcohol, Beef, Herbs, Vegetables

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 676kcal

Ingredients

2 lb Tenderloin Tips
1/2 cup flour
1 large onion sliced
1 large leek white only, chopped
1 whole shallot finely chopped
2 cloves garlic minced
1 can beer
1/4 tsp thyme
oil
1 leaf bay
salt
pepper

Instructions

Thaw Tenderloin Tips. Season with flour, salt and pepper; shake in bag containing the flour.
1/2 cup flour, salt, pepper
Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sautéed mixture with a slotted spoon and place in a casserole dish.
1 large onion, 1 large leek, 1 whole shallot, 2 cloves garlic
In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole.
2 lb Tenderloin Tips, oil
Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole.
1 can beer
Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45-60 minutes on top of the stove.
1/4 tsp thyme, 1 leaf bay