Virgils Tenderloin Tips Recipes

Steps:

• Slice tenderloin tips down center, careful not to cut all the way through. Pound meat flat with back of knife. Preheat broiler. Drain mushrooms, reserving liquid.
• Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic. Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion. Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms. Bring marinade to boil.
• Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables. Return vegetables to pan and add beef stock. Cook on high heat and reduce until syrupy, to about 1/4 cup. Strain. Rinse out pan and add 1 tablespoon olive oil and add remaining onion. Remove fillets from marinade and dry lightly with paper towels. Add reduced stock, marinade and mushrooms to onions. Reduce. Stir in 1/4 cup butter and cream. Separately combine 1 teaspoon butter with flour. Add this to sauce to thicken. Add paprika and bring to a boil. Add parsley.
• Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side. Cut avocado into quarters, peel and place pieces under broiler with tenderloin.
• To serve, place pieces of avocado on platter, then top each with a tenderloin tip. Add remaining sherry to broiler pan, then mix in simmering sauce. Spoon sauce over meat and avocado pieces.

Steps:

• In a large skillet heat oil over high heat. Saute the onion until almost translucent.
• Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
• Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
• Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.