Tenderloin Tips Braised In Samuel Adams Ale with Hot Maple Mustard and Corn Bread Recipe
Ingredients
| Yellow cornmeal | 2 Cup (16 tbs) (For the Corn Bread:) | |
| All-purpose Flour - 1/4 cup | ||
| Baking soda | 1 Teaspoon (For the Corn Bread:) | |
| Salt | 1 Teaspoon (For the Corn Bread:) | |
| Pepper | 1/2 Teaspoon (For the Corn Bread:) | |
| Cumin | 1/4 Teaspoon (For the Corn Bread:) | |
| Buttermilk | 1 Cup (16 tbs) (For the Corn Bread:) | |
| Dill | 1 Teaspoon, minced (For the Corn Bread:) | |
| Eggs | 2 (For the Corn Bread:) | |
| Butter | 1 Tablespoon (For the Corn Bread:) | |
| Pure Maple Syrup - 1/2 cup | ||
| Dijon Mustard | 3/4 Cup (16 tbs) (For the Hot Maple Syrup:) | |
| Dill | 2 Tablespoon, chopped (For the Hot Maple Syrup:) | |
| Cayenne | 1 Teaspoon (For the Hot Maple Syrup:) | |
| Olive oil | 3 Tablespoon (For the Tenderloin:) | |
| Tenderloin Tips - 1 1/2 pounds, cut into 1/2-inch cubes | ||
| Salt | 1 To taste (For the Tenderloin:) | |
| Pepper | To Taste (For the Tenderloin:) | |
| Onion | 1 , thinly sliced (For the Tenderloin:) | |
| Garlic | 2 Clove (5gm) (For the Tenderloin:) | |
| Plum tomatoes | 1 , cored (For the Tenderloin:) | |
| Samiel Adams Boston Ale - 1 1/2 cups | ||
Directions
GETTING READY
1) In a bowl, mix cornmeal, flour, baking soda, salt, pepper and cumin.
2) Add in buttermilk, dill, eggs and gently beat to get a smooth batter. Make sure not to overmix.
3) In an oven-proof skillet, melt a little butter to coat the surface, pour the cornbread batter in and bake for about 30 minutes, when the top has slightly browned.
MAKING
4) Meanwhile, in another bowl combine maple syrup, mustard, dill and cayenne. Set aside.
5) On a heavy skillet, heat 3 tablespoons of oil and saute the tenderloin after seasoning with salt and pepper. Saute on medium-high for 2 minutes until both sides have browned.
6) Add in onions and garlic and saute for a minute. Stir in the tomatoes and cook for a minute longer.
7) Pour in the maple syrup, mix well and add the ale to deglaze the skillet. When the mixture comes to a boil turn down the flame and let it become of a sauce-like consistency.
SERVING
8) Spoon the tenderloin with the sauce onto individual serving bowls.
9) Serve slices of cornbread along the side.
1) In a bowl, mix cornmeal, flour, baking soda, salt, pepper and cumin.
2) Add in buttermilk, dill, eggs and gently beat to get a smooth batter. Make sure not to overmix.
3) In an oven-proof skillet, melt a little butter to coat the surface, pour the cornbread batter in and bake for about 30 minutes, when the top has slightly browned.
MAKING
4) Meanwhile, in another bowl combine maple syrup, mustard, dill and cayenne. Set aside.
5) On a heavy skillet, heat 3 tablespoons of oil and saute the tenderloin after seasoning with salt and pepper. Saute on medium-high for 2 minutes until both sides have browned.
6) Add in onions and garlic and saute for a minute. Stir in the tomatoes and cook for a minute longer.
7) Pour in the maple syrup, mix well and add the ale to deglaze the skillet. When the mixture comes to a boil turn down the flame and let it become of a sauce-like consistency.
SERVING
8) Spoon the tenderloin with the sauce onto individual serving bowls.
9) Serve slices of cornbread along the side.
Chef
