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Tenderloin Tips Braised in Samuel Adams Ale with Hot Maple Mustard and Corn Bread

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Source: Steaklover's Companion

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Active Time:  30 Minutes
Total Time:  55 Minutes
Yield:  Serves 4

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.

RECIPE INGREDIENTS

For Corn Bread:

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 1/4 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

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

Tenderloin Tips Braised in Samuel Adams Ale with Hot Maple Mustard and Corn Bread Recipe at Cooking.com

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DIRECTIONS

FOR CORN BREAD: Preheat the oven 350 degrees F. Combine the corn meal, 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 sauté pan or skillet. Season the tenderloin slices with the salt and pepper, and add to the hot pan. Sauté the meat over medium-high heat for about 2 minutes, until the slices have browned. Add the onion and garlic, and sauté for 1 minute. Stir in the tomatoes and sauté 1 minute longer. Stir in the maple mustard and then deglaze the pan with 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, about 3 to 4 minutes. Ladle the braised tenderloin and sauce into serving bowls. Serve with the corn bread to soak up and fully enjoy the sauce.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

1094

Fat. Total:

57g

Fiber:

Carbohydrates, Total:

95g

Sodium:

1953mg

% Cal. from Fat:

47%

Cholesterol:

235mg

Protein:

42g

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Tenderloin Tips Braised in Samuel Adams Ale with Hot Maple Mustard and Corn Bread

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