This hearty recipe has a distinctly New England flair to it, with the combinations of maple syrup, corn bread and Samuel Adams Ale, a product that Boston can be proud of. The brewery produces several types of beer, any of which would work well in this recipe, but feel free to substitute any good-quality microbrew. The darker and thicker grade B maple syrup with its full flavor is preferable to the more refined grade A; grade B has the added advantage of being less expensive. You can buy tenderloin tips prepackaged or make your own by cubing four trimmed filets weighing 6 ounces each.
- For Cornbead:
- 2 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin
- 1 cup buttermilk
- 1 teaspoon minced fresh dill
- 2 eggs
- 1 tablespoon butter
- For Mustard:
- 1/2 cup pure maple syrup
- 3/4 cup prepared Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 teaspoon cayenne pepper
- For Tenderloin:
- 3 tablespoons olive oil
- 1 1/2 pounds tenderlion tips, cut into 1/2-inch cubes
- Salt and ground pepper
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 4 plum tomatoes (Roma), cored and diced
- 1 bottle (1 1/2 cups) Samuel Adams Boston Ale
FOR CORNBREAD: Preheat the oven 350 degrees F. Combine the cornmeal, flour, baking soda, salt, pepper and cumin in a mixing bowl. Stir in the buttermilk, dill and eggs, and beat gently until a smooth batter forms; do not overmix. Melt the butter in a heavy cast-iron or ovenproof skillet; there should be just enough to coat the skillet; any excess can be stirred into the batter. Pour the batter onto the skillet and bake in the oven for 25 to 30 minutes, or until the top is lightly browned.
FOR MUSTARD: Thoroughly mix together all the ingredients for the mustard in a mixing bowl. (If you are sensitive to the heat of chilies, add the cayenne a little at a time until you reach a tolerable heat level.) Set aside.
FOR TENDERLOIN: Heat the oil in a large, heavy saute pan or skillet. Season the tenderloin cubes with salt and pepper, and add to the hot pan. Saute the meat over medium-high heat for about 2 minutes, until the cubes have browned. Add the onion and garlic, and saute for 1 minute. Stir in the tomatoes and saute 1 minute longer. Stir in the maple mustard and then deglaze the pan with the ale.
Bring the mixture to a boil and lower the heat to a simmer. Reduce the mixture until the liquid has thickened into a sauce like consistency, 3 to 4 minutes. Ladle the braised tenderloin and sauce into serving bowls. Serve with the cornbread to soak up and fully enjoy the sauce.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1094 calories; 57g total fat; 235mg cholesterol; 1953mg sodium; 95g carbohydrates; 7g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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