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
Notes
Lovely succulent recipe where beef meet beer - the perfect connection.