Beef Tenderloin Tips And Gravy
The most economical way to serve filet mignon is to purchase the whole beef tenderloin and carve it yourself, but what do you do with the flat end pieces? Here's an easy recipe that tastes great and is quick to prepare. Serve on a bed of egg noodles or rice.
- 1-1/4 lbs. beef tenderloin cut into 1" pieces
- 2 tsp. steak seasoning such as Montreal Steak Spice
- 1 tbsp. cooking oil
- 8 oz. mushrooms sliced
- 2 scallions (green onions) snipped to 1/4 inch pieces
- 1/2 cup beer
- 1 tbsp. Worcestershire sauce
- 1 cup cold water
- 2 tbsp. all purpose flour
- chopped parsley for garnish
Heat the oil in a large skillet to medium. Sprinkle the tenderloin pieces with the steak spice and then saute them until almost all the pink is gone. Remove from pan and set aside.
Add the sliced mushrooms and scallions to the skillet and saute until the mushrooms begin to turn brown. remove from pan and set aside with the beef.
Add the beer and Worcestershire to the skillet. Add the flour to the cold water and stir until all lumps are gone. Pour into the skillet with the beer and heat until the gravy thickens stirring constantly. Add the beef and mushrooms to the pan and heat for another 2 minutes. Serve hot on a bed of rice or egg noodles.
Did you know: Beef is a nutritionally rich food and an excellent source of ten essential nutrients. A three-ounce serving of lean beef contributes more than 10% of the daily recommended value of protein, zinc, vitamin B12, selenium, phosphorous, choline, niacin, vitamin B6, iron and riboflavin. Beef is among the top food sources for protein, zinc and vitamin B12.
Recipe adapted from jerseygirlcooks.com