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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
- 3 tablespoons olive oil
- 1 ½ pounds tenderloin tips, Omaha Steaks
- 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
- 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.
- 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.
- 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.
- You can buy tenderloin tips prepackaged (see Resource Guide, page 190) or make your own by cubing four trimmed filets weighting 6 ounces each.
- Preheat the oven to 350 degrees.
- To prepare the corn bread, combine the cornmeal, flour, baking soda, salt, pepper, and cumin in a mixing bowl.
- Stir in the buttermilk, dill, and eggs, and beat gently until a smooth batter forms; do not over mix.
- 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.
- Pour the batter onto the skillet and bake in the oven for 25 to 30 minutes, or until the top is lightly browned.
- 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.)
- Set aside.
- To prepare the tenderloin, heat the oil in a large, heavy sauté pan or skillet.
- Season the tenderloin slices with the salt and pepper, and add to the hot pan.
- Sauté the meat over medium-high heat for about 2 minutes, until the slices have browned.
- Add the onion and garlic, and sauté 1 minute.
- Stir in the tomatoes and sauté 1 minute longer.
- Stir in the maple mustard and then deglaze the pan with the ale.
- Bring the mixture to a boil and lower the heat to a simmer.
- Reduce the mixture until the liquid has thickened into a saucelike consistency, about 3 or 4 minutes.
- Ladle the braised tenderloin and sauce into serving bowls.
- Serve with the corn bread to soak up and fully enjoy the sauce.