Like in many things, necessity is the mother of invention. I had beef tenderloin tips but no mushrooms, but I always have onions and this time, a container of sweet and hot pickled cherry peppers. This combination became Spicy Tenderloin Tips! A little Asian, a little Southern, delicious with plain white basmati rice.
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15 Minute Meal, All-Seasons, Week Night Dinner
Degree of Difficulty
1 1/2lbstenderloin tipscut into 1" cubes
1/2sweetonionpeeled and thinly sliced
6-8sweetpickled cherry peppers
kosher salt and freshly ground black pepper
1/2tspnAsian chili sauceor more to taste
Gather all ingredients before starting the recipe.
Mix marinade ingredients and cut tenderloin tips into cubes of roughly the same size.
Add marinade and tenderloin to a plastic resealable bag and message to make sure that beef is fully covered. Refrigerate for one to two hours. Remove from refrigerator at least one hour before cooking.
Slice onions and cherry peppers and aside until ready to use.
When ready to cook tenderloin, remove from marinade to a paper towel and pat dry.
Add 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.
Move tenderloin to one side of the skillet and add sliced onions and peppers. Season with kosher salt and black pepper. Sauté for 4-5 minutes or until the onions are crisp tender.
Mix remaining marinade with 1 teaspoon of corn starch and 2 teaspoons of water and stir to combine. Add marinade mixture to the skillet, mix with beef and cook until the sauce thickens, 1-2 minutes.