Buying a whole beef tenderloin can be a great way to purchase a deliciously tender cut of beef at a savings and get several meals from it. This dish is a quick stir-fry made from the parts of the whole tenderloin that are left over after slicing it into filet mignon.
More Beef Recipes:
Tenderloin Tips with Garlic and Mushrooms
- 1 lb beef tenderloin tips, cut into 1-inch cubes
- 4 to 5 cloves garlic, very finely chopped
- 2 tablespoons vegetable oil, divided
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 8 ounces cremini or white button mushrooms, sliced
- 1-1/2 cups grape or cherry tomatoes, halved
- 4 to 5 scallions, chopped
- 1 tablespoon butter
- Steamed white or brown rice
- Combine the tenderloin tips, garlic, 1 tablespoon of the vegetable oil, soy sauce and Worcestershire in a mixing bowl. Season with salt and pepper and toss to coat the beef thoroughly.Set aside for 15 minutes at room temperature.
- Heat the remaining tablespoon of vegetable oil in a large, heavy skillet or wok over medium-high heat. Add the mushrooms and stir-fry until lightly browned, 4 to 5 minutes. Add the beef mixture and stir fry until browned on the outside, 2 to 3 minutes for medium rare.
- Add the tomatoes and scallions and toss to combine. Add the butter and continue cooking just long enough to coat the meat with the pan juices. Remove from the heat.
- To serve, plate individual servings of rice and top with the steak mixture.