Festive Tenderloin Tips Recipe
Ingredients
| Beef tenderloin | 1/2 Pound | |
| Butter | 6 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Beef broth | 2 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon cornstarch | ||
| 1 cup Burgundy wine | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1 To taste | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| 4 cups wide noodles, uncooked | ||
Directions
Put meat in freezer for 1 hour.
Remove from freezer and slice into 3 inch strips.
Melt butter in a large skillet.
Sprinkle beef strips with 1/2 teaspoon salt.
Brown both sides of strips in butter.
Remove from skillet; set aside.
Add onion and green pepper to drippings.
Saute until onion is golden, about 3 minutes.
Stir in broth.
Cook 3 minutes.
Dissolve cornstarch in wine.
Slowly add to broth mixture, stirring constantly.
Add 1/4 teaspoon salt and pepper.
Cook and stir until mixture bubbles.
Cook 3 minutes longer.
Add cooked meat and heat thoroughly.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Place in a large serving dish.
Pour hot meat mixture over hot noodles.
Serve immediately.
Makes 6 servings.
Remove from freezer and slice into 3 inch strips.
Melt butter in a large skillet.
Sprinkle beef strips with 1/2 teaspoon salt.
Brown both sides of strips in butter.
Remove from skillet; set aside.
Add onion and green pepper to drippings.
Saute until onion is golden, about 3 minutes.
Stir in broth.
Cook 3 minutes.
Dissolve cornstarch in wine.
Slowly add to broth mixture, stirring constantly.
Add 1/4 teaspoon salt and pepper.
Cook and stir until mixture bubbles.
Cook 3 minutes longer.
Add cooked meat and heat thoroughly.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Place in a large serving dish.
Pour hot meat mixture over hot noodles.
Serve immediately.
Makes 6 servings.
Chef
