Can’t get much easier than this. Bite-sized morsels of beef tenderloin are flavored with garlic, stir-fried and combined with tomatoes and scallions for a simple one-dish meal to serve over rice.
Usually a pricey cut of meat if ordering at a restaurant or buying individual steaks, buying a whole beef tenderloin can be a great way to purchase a deliciously tender cut of beef at a savings and get several meals from it. And thanks to friend Rosanne, she picked us up a whole tenderloin at a great discount several months ago. We sliced it up into filet mignon steaks and packed the remainder as tips, then froze them all individually.
I believe we got eleven, 2″ thick filets plus the tips, averaging out to about $7 per steak, for filet mignon!! You know, the cut of meat that is considered the king of steaks because of its tender, melt in the mouth texture? So tender in fact, a prime filet mignon can literally be cut with a fork. OK, reign me in…
Tenderloin Tips with Garlic and Mushrooms is a quick stir-fry made from the parts of the whole tenderloin, as mentioned above, that are left over after slicing it into filet mignon. Flavored with garlic and combined with tomatoes, mushrooms and scallions, these tender bits of steak make a fabulous one-dish meal to serve over rice.
Our frozen bag of filet tips of just under a pound thaws on the countertop.
Minced garlic, soy sauce and Worcestershire sauce are combined in a medium bowl.
Meat chunks are added to the mixture and marinate at least 15 minutes.
Must confess, based on the small amount of liquids, we were concerned there wouldn’t be enough sauce resulting in a dry meal. But at the very end, the tomatoes release their moisture and that tablespoon of butter coerced the other pan juices to meld producing a very flavorful stir-fry.
- 1 lb beef tenderloin tips, cut into 1-inch cubes
- 4 to 5 cloves garlic, very finely chopped
- 2 tablespoons vegetable oil, divided
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 8 ounces cremini or white button mushrooms, sliced
- 1-1/2 cups grape or cherry tomatoes, halved
- 4 to 5 scallions, chopped
- 1 tablespoon butter
- Steamed white or brown rice
Mushroom slices are stir-fried until lightly golden brown.
The beef mixture is added to the mushrooms and stir-fried a few minutes more.
- Combine the tenderloin tips, garlic, 1 tablespoon of the vegetable oil, soy sauce and Worcestershire in a mixing bowl. Season with salt and pepper and toss to coat the beef thoroughly. Set aside for 15 minutes at room temperature. (Ours sat in the marinade closer to 45 minutes.)
- Heat the remaining tablespoon of vegetable oil in a large, heavy skillet or wok over medium-high heat. Add the mushrooms and stir-fry until lightly browned, 4 to 5 minutes. Add the beef mixture and stir fry until browned on the outside, 2 to 3 minutes for medium rare.
- Add the tomatoes and scallions and toss to combine. Add the butter and continue cooking just long enough to coat the meat with the pan juices. Remove from the heat.
- To serve, plate individual servings of rice and top with the steak mixture.
We ladled the completed stir-fry over brown rice.