Tenderloin Tips Recipe

Prepare and sear the beef

Pat the tenderloin tips dry with paper towels. Season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs vegetable oil in a large heavy skillet over medium-high heat until shimmering. Add half the beef in a single layer (don’t crowd); sear 1.5–2 minutes per side until a deep brown crust forms. Remove seared pieces to a plate and repeat with remaining beef. Reduce heat to medium and add 2 tbs unsalted butter to the skillet, swirling to melt and collect fond for the sauce. Return all beef to the pan briefly to warm through for 30 seconds, then remove to rest while you make the sauce (reserve pan and fond).

In the same skillet over medium heat, add 1 tsp olive oil. Add 10 oz sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes.

Add 1 finely minced shallot and 3 cloves minced garlic to the mushrooms and cook 1–2 minutes until fragrant and softened, taking care not to burn the garlic.

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Pour in 1 cup cabernet sauvignon to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, 4–6 minutes.

Add 1 cup beef stock and 1 tsp fresh thyme leaves. Bring to a simmer and reduce until the sauce slightly thickens and coats the back of a spoon, about 6–8 minutes. If you want a thicker, glossy sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering sauce; cook 1–2 minutes until thickened.

Lower heat to off and whisk in 1 tbs cold unsalted butter for shine and richness. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper to taste. Return the rested tenderloin tips to the skillet and warm in the sauce for 1 minute to reheat and coat. Keep warm until plating.

Place 2 lb peeled and chunked potatoes and 4 whole garlic cloves in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

Drain potatoes and garlic well and return to the hot pot. Add 3 tbs unsalted butter and 1/2 cup heavy cream; mash with a potato masher until mostly smooth. Add 2 tbs warm milk, 1 tsp salt and 1/4 tsp black pepper; continue to mash or use a hand mixer on low until creamy and the desired consistency is reached. Keep warm and taste for seasoning, adjusting salt and pepper if needed.

Separate 1 large thinly sliced yellow onion into rings and place in a bowl with 1/2 cup buttermilk. Let soak 10 minutes to soften and help coating adhere.

While onions soak, heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (about medium-high). Combine 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/2 tsp paprika, 1/4 tsp garlic powder and 3/4 tsp kosher salt in a shallow bowl.

Drain onions briefly, then toss handfuls in the seasoned flour mix to coat well, shaking off excess. Carefully add coated onion strings to the hot oil in batches and fry until golden brown and crisp, about 1.5–2.5 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of flaky sea salt if using. Keep warm in a low oven (200°F) while finishing the dish.

Spoon a generous portion of garlic mashed potatoes onto each plate. Arrange warm tenderloin tips and mushrooms with cabernet sauce alongside or atop the potatoes. Top with a handful of fried onion strings for crunch. Scatter 1 tbs chopped fresh parsley over the dish and finish with a light sprinkle (about 1/4 tsp) flaky sea salt if desired. Serve immediately.