VIRGIL'S TENDERLOIN TIPS

Eddie Jordan

By
@EDWARDCARL

This recipe is one that my DAD made for a special occasion. It was one of his best on the menu. I have made this, but it didn't turn out like DAD,S.


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Comments:

Serves:

Serves 2

Prep:

15 Min

Cook:

15 Min

Ingredients

8 oz
beef tenderloin, cut into 1" cubes
1 c
burgundy divided
1 Tbsp
olive oil, extra virgin
4 oz
button mushrooms, thinly sliced
1 small
onion thinly sliced
1 tsp
french seasoning
1 Tbsp
cornstarch
1/2 c
beef stock
1/4 -1/2 tsp
salt to taste
1/4 - 1/2 tsp
ground pepper to taste

Directions Step-By-Step

1
Marinate the beef for 1 hour in 1/3 cup of the wine.
2
Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until golden about 5 - 7 minutes.
3
Add the beef and remaining wine and cook until the wine has reduced by half.
4
In a bowl combine the French seasoning, cornstarch, beef stock, salt and pepper and stir vigorously to blend. Reduce heat to medium - low and pour slowly into the pan, stirring frequently until sauce thickens about 2 -3 minutes.
5
Serve with mashed potatoes and a salad.

About this Recipe

Course/Dish: Beef
Other Tags: Quick & Easy, Healthy