A beef tenderloin is a part of buffalo which is located beneath the ribs next to the backbone of the buffalo.Starting from the thin pointed part of the buffalo tail through the thick part of the tail until it ends in the “sirloin” the primal cut which is closer to the butt of the buffalo.
Recipe
Scale
Scale lb=pound oz=1 ounce gallon=3.78 liters pt= 16 ounce
YIELD:50 portions EACH PORTION:about 5 oz,meat and sauce
Step One To Make Saute Beef Tenderloin Tips
Ingredients
| INGREDIENTS | QUANTITY |
| Tenderloin tips, fat free | 17 lb |
Method
1 . Slice tenderloin tips on the bias.
Step Two To Make Beef Tenderloin Tips
Ingredients
| INGREDIENTS | QUANTITY |
Mushrooms Shallots Butter Brown sauce,hot (brown sauce recipe is given below this recipe) Burgundy Wine | 3 lb 1 lb 3 oz 1½ gallons 6 oz |
Method
2. Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.
3. Saute shallots and mushrooms in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips
Step Three To Make Beef Tenderloin Tips
Ingredients
| INGREDIENTS | QUANTITY |
Salad Oil | 1 pt |
Method
4. Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.
5. Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.
Step Four To Make Beef Tenderloin Tips
Ingredients
| INGREDIENTS | QUANTITY |
Butter melted Parsley chopped | for toast points 6 oz |
Method
6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.
Brown Sauce For Beef Tenderloin Tips
Recipe
Yield : 5 qt
Step One To Make Brown Sauce
Ingredients
Onions medium dice 1 lb
Celery medium dice ½ lb
Carrots medium dice ½ lb
Butter or margarine or other fat agent 10 oz
Bread flour 10 oz
Method
- .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
Step Two To Make Brown Sauce
Ingredients
Brown stock hot (recipe given below this recipe) 5 qt
Tomato puree 8 oz
Bay leaf whole 1
Salt to taste
Pepper to taste
Method
3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.
4. Add bay leaf ,salt, pepper and cook for 1½ hours.
5. Adjust flavour and consistency.
6. Strain and hold for service.
Basic Brown Stock For Beef Tenderloin Tips
Recipe
Yield: about 4½ gallons
Step One To Make Brown Stock
Ingredients
Beef bones 25 lb
Method
1 . Review preparation of stock.Cut bones with meat saw.
2. Place bones in a large roasting pan and brown in preheated oven at 375°F.
3. Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.
Step Two To Make Brown Stock
Ingredients
Water to cover about 6 gallons
Method
5. Drain fat from pan and reserve.
6. Deglaze roast pan with part of water to dissolve crusting
7. Cover bones with cool water and deglazing liquor and bring to a boil.
8. Reduce heat and simmer for 3 hours.
Step Three To Make Brown Stock
Ingredients
Mirepoix;
Onions 2 lb
Celery 1 lb
Carrots 1 lb
Tomatoes canned ½ No 10 can
Bay leaves 3
Thyme 1 teaspoon
Peppercorns crushed 1 teaspoon
Cloves whole 6
Parsley stems
Method
9 .Saute vegetables for mirepoix in reserved fat until browned.
10 .Add mirepoix, tomatoes, spices, herbs to stock.
11 .Simmer for an additional 3 hours.
12 .Strain through china cap and cheese cloth.
13 .Vent and cool (see procedure below).refrigerate.
Vent And Cool Procedure For Beef Tenderloin Tips
For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.
(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.
(2) put the water in the sink and to cool the water put some ice in the water so that the stock in the pot cools down as soon as possible.
When cooled remove the stock from the pot and refrigerate it.
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
