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LOCATION: Recipes >> Beef Veal >> Beef Tenderloin 10

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Tenderloin in Beer

2 lbs pork tenderloin cut into 1" pieces
1 shallot, finely chopped
salt and pepper
4 garlic cloves, minced
1/2 cup all purpose flour
1 (12 oz.) dark stout beer
extra virgin olive oil for sauteeing
1/4 teaspoon thyme
1 large red onion, sliced
1 bay leaf
1 leek, white part only, chopped

Cut the pork tenderloin into 1" tips, season with salt and pepper;
shake in bag containing the flour. Pour a thin film of oil in
skillet and saute the onion, leek, shallot and garlic until tender.
Remove saute mixture with slotted spoon and place in a casserole
dish.

In the same pan, brown meat on all sides, adding more oil as needed.
You may have to do this in 2 or 3 batches. Add browned meat to
casserole. Pour half of the beer into the pan in which the meat
was browned. Mix with the pan juices, scraping sides and bottom of
pan. Pour this over meat in casserole. Add remaining beer, thyme
and bay leaf.

Cover tightly and simmer 45 minutes to 1 hour on top of the stove,
or remove to a small crockpot and simmer on low for about 4-6 hours.

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