Tenderloin Tips Jimmy
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil1 clove
Garlic (roughly chopped)170 g
Sherry110 g
Port230 g
Beef Stock1 cup
Whipping Cream1 tsp
Flour1 tsp
Paprika2 tbsps
Parsley1
AvocadoDirections:
1
Reduce
2
Slice tenderloin tips down center, careful not to cut all the way through
3
Pound meat flat with back of knife
4
Preheat broiler
5
Drain mushrooms, reserving liquid
6
Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic
7
Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion
8
Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms
9
Bring marinade to boil
10
Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables
11
Return vegetables to pan and add beef stock
12
Cook on high heat and reduce until syrupy, to about 1/4 cup
13
Strain
14
Rinse out pan and add 1 tablespoon olive oil and add remaining onion
15
Remove fillets from marinade and dry lightly with paper towels
16
Add reduced stock, marinade and mushrooms to onions
17
Stir in 1/4 cup butter and cream
18
Separately combine 1 teaspoon butter with flour
19
Add this to sauce to thicken
20
Add paprika and bring to a boil
21
Add parsley
22
Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side
23
Cut avocado into quarters, peel and place pieces under broiler with tenderloin
24
To serve, place pieces of avocado on platter, then top each with a tenderloin tip
25
Add remaining sherry to broiler pan, then mix in simmering sauce
26
Spoon sauce over meat and avocado pieces