Virgils Tenderloin Tips Food

TENDERLOIN TIPS JIMMY

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.

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS RICE

Steps:

• Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
• While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
• Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
• Fluff rice with fork and serve with the beef and mushrooms.

LEMON GARLIC SIRLOIN TIPS

Steps:

• Bring meat to room temperature and pat dry. Heat the extra-virgin olive oil in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.

VIRGIL'S TENDERLOIN TIPS

Steps:

• 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.