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.

Spicy Tenderloin Tips

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Course: Dinner
Cuisine: Inspired
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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.

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