Beef tenderloins recipe
Beef tenderlos are a classic recipe for beef and are a great choice for Thanksgiving.
A tenderloina is a thick cut of beef that is served over a thick sauce.
It’s also often eaten with mashed potatoes and mashed potatoes mashed potatoes, and with mashed potato chips and mashed potato salad.
But it’s also used as a dipping sauce and a gravy.
These tenderloinis are usually made of meat that’s either lean or cut to the bone.
I always use lean beef tenderloINs.
Beef tenderLOINs can be cut in half and cut into pieces of about 3-inches or more.
The meat is often cut into strips or hunks, which make them perfect for serving with mashed mashed potatoes or mashed potatoes.
The beef is usually cooked in a hot, deep pot until it’s tender and then grilled over a medium heat until it is golden brown.
When it’s done, the meat is served with mashed white potatoes or white mashed potatoes mixed with the beef.
I make these tenderloini recipes every year for the Thanksgiving dinner and I always make the same recipe.
This recipe is a variation on the classic roast beef tenderlooIN recipe.
It makes about 6 to 8 tenderloINS and can be made in advance and reheated for a quick meal.
Ingredients 2 pounds of lean beef brisket, cut into 4 inch cubes (about 2 pounds) 1 cup of finely chopped onion, chopped 1/2 cup of coarsely chopped celery, chopped 2 garlic cloves, minced 1/4 cup of diced tomatoes 1 cup white wine vinegar 1/3 cup of hot water 2 teaspoons of red wine 2 teaspoons chili powder 1/8 teaspoon salt and pepper 2 tablespoons of butter, softened 1 cup chicken stock, preferably whole, plus more for seasoning Instructions Cut the beef briskets into 4″ cubes.
You can also use cubed steaks or loin chops.
Heat the butter and bring the sauce to a simmer.
Season with salt and black pepper and cook until the beef is tender.
Remove from heat and set aside.
Cook the onions, celery and garlic in the sauce over medium heat for 3 minutes or until soft.
Add the tomatoes and stir for a minute or so.
Add half of the wine vinegar and cook for another minute or two.
Add 1 cup hot water and bring to a boil.
Stir in the red wine vinegar, chili powder and salt and bring up to a gentle simmer.
Simmer for about 5 minutes or so, or until the meat and vegetables are tender.
Season the beef with a little salt and freshly ground pepper.
If the beef tender is too dry, add a little water and simmer for about a minute.
Meanwhile, combine the remaining 2 cups of chicken stock and the rest of the ingredients in a small saucepan and bring it to a high simmer.
Cover and cook over low heat for about 30 minutes, or for the tenderlo IN to cook.
Add a little more water if the meat starts to stick.
When the tenderlOOINs are done, transfer to a cutting board and leave for at least 20 minutes to rest before serving.
Serve warm with mashed or mashed mashed potato or mashed potato salads.
Recipe Notes The tenderloINGS can be prepared ahead of time.
Place the beef in a large skillet or pot over medium-high heat.
Cook for about 3 minutes until browned and cooked through.
Add about 2 cups water if necessary to bring it up to temperature.
Once the tender loINGS are done cook over medium high heat for 1 minute or until they are golden brown and cooked in.
Transfer to a serving plate and garnish with mashed cauliflower.