Tenderloin Tips & Chicken Recipe

Prepare and fry onion rings

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Separate thinly sliced onion into rings. In a bowl whisk flour, salt and cold sparkling water until a smooth batter forms (batter should be slightly thick). Toss rings briefly in a little extra flour if very wet, then dip into batter and carefully drop into hot oil in batches. Fry until golden brown and crisp, about 1.5–2 minutes per batch. Remove to paper towels and season lightly with salt. Keep warm in a low oven (200°F / 95°C) while finishing the dish.

Cook risotto

Warm chicken stock in a saucepan and keep at a gentle simmer. Finely mince shallot. In a medium saucepan heat 1 tsp olive oil and 1 tbsp butter over medium heat until shimmering. Add shallot and cook until translucent, about 2 minutes. Add Arborio rice and toast, stirring, for 1–2 minutes until edges look translucent. Pour in the 1/4 cup white wine and stir until mostly absorbed. Add hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be mostly absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente. Stir in remaining 1 tbsp butter and 1/2 cup grated Parmesan. Season to taste with salt and black pepper. Keep warm.

Caramelize onions and sauté mushrooms

Thinly slice the large yellow onion. In a large skillet heat 1 tbsp olive oil and 1 tbsp butter over medium-low heat. Add onions, sprinkle 1/2 tsp sugar, and cook slowly, stirring occasionally, until deep golden and caramelized, 20–25 minutes. Push onions to one side; increase heat to medium-high, add the cremini mushrooms (halved or quartered if large) to the cleared space with a pinch of salt and sauté until browned and moisture evaporates, about 6–8 minutes. Add minced garlic and 1 tsp fresh thyme in the last minute and sauté briefly until fragrant. Combine mushrooms and caramelized onions in the skillet and keep warm. Reserve pan juices for sauce.

Season and sear meats

Cut chicken thighs into bite-sized pieces (about 1–1.5 in) and pat beef tenderloin tips dry. Season both with kosher salt and black pepper. Lightly dust the pieces with 2 tbsp flour to help browning. In a heavy skillet or cast-iron pan heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until shimmering. In two quick batches, sear beef tips 1–2 minutes per side for medium-rare to medium depending on size (internal temp ~130–135°F for medium-rare). Transfer to a plate and tent with foil. Add chicken pieces to the hot pan and sear 3–4 minutes, stirring occasionally, until cooked through and golden (internal temp 165°F). Transfer chicken to the plate with beef. Reserve any browned bits in the pan (fond) for the sauce.

Deglaze and build sauce

With the skillet over medium heat and fond present, add cognac carefully (stand back) and scrape the pan to deglaze, allowing alcohol to burn off for 30–45 seconds. Add 1/4 cup dry white wine and simmer until reduced by half, about 1–2 minutes. Add beef stock and chicken stock, scraping any browned bits, and bring to a gentle simmer. Stir in Dijon mustard, Worcestershire sauce and 2 tbsp heavy cream. Taste and season with salt and pepper. If you prefer a slightly thicker sauce, whisk the cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and stir into the simmering sauce; cook 1–2 minutes until slightly thickened. Return seared tenderloin tips and chicken to the pan along with the caramelized onions and mushrooms; warm through for 1–2 minutes so flavors meld and meat finishes to desired temperature. Adjust seasoning.

Spoon a generous portion of Parmesan risotto onto each warmed plate (about 3/4 cup risotto per serving). Arrange a mix of tenderloin tips and chicken with mushrooms and caramelized onions over the risotto, spooning the cognac brown sauce around and over the meat. Top each serving with a few crispy onion rings and sprinkle with chopped fresh parsley. Add a light squeeze of lemon if desired to brighten the dish. Serve immediately.