I love Southern cooking so anything Southern catches my eye. I also like tenderloin tips, which are the cuts left over after trimming a beef tenderloin. They are not generally available as many butchers will use them in beef kabobs, but if you can get them, they are delicious. I traditionally use them in my Yorkshire Tidbits recipe, and now this new Southern Honey Bourbon Tenderloin Tips recipe.
Tip : The beef should be marinated for no more than 30 minutes. If you refrigerate after marinating, remove after 30 minutes, drain and pat dry and then leave on your counter for at least another 30 minutes before cooking.
Ingredients
- 1 1/2 lbs tenderloin tips cut into 1" cubes
- 1/2 tbsp olive oil
- 14-18 whole shiitake or cremini mushrooms quartered
- 2 tbsp unsalted butter
- kosher salt and freshly ground black pepper
Marinade
- 2 tbsp honey
- 1 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1/2 tspn Asian chili sauce or more to taste
- 2 cloves garlic grated
- 2 tbsp bourbon or whiskey optional
Instructions
- Gather all ingredients before starting the recipe.
- Mix 2 tbsp honey, 1 tbsp brown sugar, 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 1/2 tspn Asian chili sauce, 2 cloves garlic, grated and 2 tbsp bourbon or whiskey in a small bowl and stir to combine. Cut 1 1/2 lbs tenderloin tips into cubes of roughly the same size.
- Add marinade and tenderloin to a small bowl or a plastic resealable bag and message to make sure that beef is fully covered. Refrigerate for a half hour or up to one hour. Remove from refrigerator at least one hour before cooking.
- Quarter 14-18 whole shiitake or cremini mushrooms and set aside until ready to cook.
- When ready to cook tenderloin, remove beef from marinade to a paper towel and pat dry.
- Add 1/2 tbsp olive oil to 10" skillet over medium high heat for 1-2 minutes.
- Add tenderloin tips to skillet and cook for 1-2 minutes, or until the first side is nicely caramelized.
- Flip the tenderloin to the second side and continue to cook for another 2-3 minutes or until the second side is nicely caramelized.
- Remove tenderloin to a plate and heat 1-2 tablespoons of butter in the same skillet. Add quartered mushrooms.
- Sauté mushrooms until nicely browned
- Return tenderloin tips to pan and toss to combine, sauté for another 2-3 minutes.
Author Notes
It's rare that I do not change a recipe, and while I did make minor changes to this recipe, I have to give full credit for the flavors and the cooking technique to a fellow chef, Christin Mahrlig. The recipe is delicious, plain and simple. I used tenderloin tips, which if you live in the Sarasota area, you will find at Detwiler's. If for some reason they are out, a good substitute is Publix for either tenderloin tips, which they have from time to time, or sirloin cap steak. Both are incredibly tender.
Since posting this recipe I have found another wonderful replacement for tenderloin tips. This is a steak that is called 'petit tender'. It is remarkably similar to tenderloin tips and is cut from the shoulder section and is shaped like a tenderloin. Check at your butcher's counter, it's delicious.
