Tenderloin Tips Braised in Samuel Adams Ale with Hot Maple Mustard and Corn Bread

• Corn Bread:
  • 2 cups yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • 1 cup buttermilk
  • 1 teaspoon minced fresh dill
  • 2 eggs
  • 1 tablespoon butter
• Hot Maple Mustard:
  • ½ cup pure maple syrup
  • ¾ cup prepared Dijon mustard
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon cayenne
• Tenderloin:
  • 3 tablespoons olive oil
  • 1 ½ pounds tenderloin tips, Omaha Steaks
  • Salt
  • Freshly ground black pepper
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 4 Roma (plum) tomatoes, cored and diced
  • 1 bottle (1 ½ cups) Samuel Adams Boston Ale

1. This hearty recipe has a distinctly New England flair to it, with the combination of maple syrup, corn bread, and Samuel Adams Ale, a product that Boston can be proud of.
2. The brewery produces several types of beer, any of which would work well in this recipe, but feel free to substitute any good-quality micro-brew.
3. The darker and thicker grade B maple syrup with its full flavor is preferable to the more refined grade A; grade B has the added advantage of being less expensive.
4. You can buy tenderloin tips prepackaged (see Resource Guide, page 190) or make your own by cubing four trimmed filets weighting 6 ounces each.
5. Preheat the oven to 350 degrees.
6. To prepare the corn bread, combine the cornmeal, flour, baking soda, salt, pepper, and cumin in a mixing bowl.
7. Stir in the buttermilk, dill, and eggs, and beat gently until a smooth batter forms; do not over mix.
8. Melt the butter in a heavy cast-iron or ovenproof skillet; there should be just enough to coat the skillet; any excess can be stirred into the batter.
9. Pour the batter onto the skillet and bake in the oven for 25 to 30 minutes, or until the top is lightly browned.
10. Thoroughly mix together all the ingredients for the mustard in a mixing bowl. (If you are sensitive to the heat of chiles, add the cayenne a little at a time until you reach a tolerable heat level.)
11. Set aside.
12. To prepare the tenderloin, heat the oil in a large, heavy sauté pan or skillet.
13. Season the tenderloin slices with the salt and pepper, and add to the hot pan.
14. Sauté the meat over medium-high heat for about 2 minutes, until the slices have browned.
15. Add the onion and garlic, and sauté 1 minute.
16. Stir in the tomatoes and sauté 1 minute longer.
17. Stir in the maple mustard and then deglaze the pan with the ale.
18. Bring the mixture to a boil and lower the heat to a simmer.
19. Reduce the mixture until the liquid has thickened into a saucelike consistency, about 3 or 4 minutes.
20. Ladle the braised tenderloin and sauce into serving bowls.
21. Serve with the corn bread to soak up and fully enjoy the sauce.