Charlene's Recipe

Tenderloin tips in beer

Category: Meat

2 (1 lb) pkgs Tenderloin tips
salt and pepper
1/2 cup flour
oil for sauteing
1 large onion, sliced
1 leek, white only, chopped
1 whole shallot, finely chopped
2 garlic cloves, minced
1 (12 oz) can beer
1/4 tsp thyme
1 bay leaf

Thaw tenderloin tips. Season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and saute the onion, leek, shallow and garlic until tender. Remove sauteed mixture with a slotted spoon and place in casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2-3 batches. Add browned meat to casserole. Pour 1/2 the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 45-60 minutes on top of the stove.