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.
- 1 1/2 lbs tenderloin tips cut into 1" cubes
- 1/2 tbsp olive oil
- 1/2 sweet onion peeled and thinly sliced
- 6-8 sweet pickled cherry peppers
- kosher salt and freshly ground black pepper
- 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
- 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.