What are tenderloin tips

Beef Tenderloin Tips with Bourbon Caramelized Onions

Menus are not just for restaurants. In fact, I like using them as a source of inspiration to come up with dinner ideas that I can make at home. One of my favorite local restaurants serves amazing beef tenderloin tips and I decided to try making it at home. I hosted a special dinner with friends and it was nice to splurge with these Beef Tenderloin Tips with Bourbon Caramelized Onions. Tender beef tips are seared to perfection and topped with sweet and savory caramelized onions kissed with a touch of bourbon.

Hunting down tenderloin tips wasn't as easy as I thought. It took more than just a simple visit to the grocery store. These beef cuts required some special ordering since they aren't carried at the butcher on a regular basis. Beef tenderloin is a pricey cut of beef and sometimes the tips of a whole tenderloin are removed. The tips are smaller, odd shaped and can often be overcooked when attached to the whole tenderloin. Once removed, they can be prepared on their own,

at a more affordable price and still maintain the delicious qualities of the tenderloin cut. Once ordered from a butcher, they don't require any special preparation - let this good quality cut shine on its own. Simple seasoning and a good sear is all it needs to serve at medium rare or medium at the very most.

To accompany the tips, all that's left is some caramelized onions that has a touch of bourbon and cream to flavor. Top the tips with these sweet and savory onions and you'll have a restaurant quality dish in the comfort of your own kitchen!

Beef Tenderloin Tips with Bourbon Caramelized Onions

recipe adapted from Epicurious

1/2 Lbs Beef Tenderloin Tips

1 Tablespoon minced Garlic

1 Tablespoon minced Shallot

2 large onions, thinly sliced in rings

3 tablespoons Bourbon

Pinch Dried Thyme

1/2 cup heavy cream

Salt and pepper

Pinch of Fresh Parsley

To the same pan add minced garlic, minced shallot, and onions. Saute until onions break down and begin to caramelize, about 20 minutes.

Source: www.whatscookinchicago.com

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