Meat Preparation Chart
First thaw tenderloin tips in refrigerator.
Pan Frying: Heat oil in frying pan. Add beef and cook 4-5 min. over high heat. Season well.
Grill: Place on skewers with desired vegetables and baste with barbeque sauce. Turn as needed to brown evenly on all sides.
Also good for stir-fry, casseroles, or pan dishes such as stroganoff.
Tender Tips in Beer:
2 (1 lb.) packages of tenderloin tips
1 shallot, finely chopped
Salt and pepper
2 garlic cloves, minced
½ cup flour
1 (12 oz.) can beer
Oil for sautéing
¼ teaspoon thyme
1 large onion, sliced
1 bay leaf
1 leek, white part only, chopped
Thaw tenderloin tips, season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sauté mixture with slotted spoon and place in a casserole dish.
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. 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. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45 min. to 1 hour on top of the stove. Serves 4-6.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
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