Recipe#1478

Title: Beef Tenderloin 10

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Tenderloin in Beer 
 Date: 13 Feb 1999 06:05:10 -0700 
 Message-ID: <36C431F7.46705B60@home.com> 

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
 .  Serve this with hot butter and garlic noodles and a side dish
 of candied carrots, Tall glasses of red wine coolers work well and
 of course for dessert I would go with fresh fruit that is in season.