219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
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TENDERLOIN TIPS<br />
HOW TO PREPARE<br />
Our tenderloin tips are easy to enjoy and<br />
prepare. Just grill, broil or bake tenderloin<br />
tips to add to salads. Or <strong>com</strong>bine them<br />
with rice and vegetables for a quick meal.<br />
You can even brown them in a bit of olive<br />
oil, then add them to a stew. They also<br />
make great kabobs when you alternate<br />
the tenderloin with onions, peppers,<br />
pineapple or whatever options you like.<br />
The cooking length will vary, depending<br />
on the size of each tenderloin tip and the<br />
amount of beef you use.<br />
grilled tenderloin with<br />
avocado buerre blanc<br />
Serves 4<br />
2 lbs. Tenderloin Tips, thawed<br />
1 cup dry white wine<br />
1/2 cup white wine vinegar<br />
1 shallot, minced<br />
1 stick cold, unsalted butter,<br />
cut into small pieces<br />
1/2 ripe avocado<br />
Season tenderloin tips with salt and<br />
pepper. Grill tips to desired degree of<br />
doneness.<br />
Place vinegar, wine and shallot in a small<br />
sauce pan and reduce over high flame<br />
until only 1 /4 cup of liquid remains,<br />
remove from flame. Strain out the shallot<br />
and dispose. Return the liquid to the<br />
pan and add the cold butter a piece or<br />
two at a time and whisk to melt evenly.<br />
Using a fork or food processor, mash the<br />
avocado into a smooth paste. Then, add<br />
the avocado to the sauce and stir to<br />
create a smooth and creamy sauce. If<br />
the sauce is too thick thin with a little<br />
white wine. Strain out any lumps and<br />
serve with grilled tenderloin.<br />
honey teriyaki beef<br />
and broccoli salad<br />
Serves 4<br />
1lb. Tenderloin Tips, thawed<br />
Vegetable oil cooking spray<br />
1 head broccoli, cut into florets<br />
6-8 oz. sack mixed baby greens<br />
1 red bell pepper,<br />
seeded and thickly sliced<br />
4 scallions, sliced on angle<br />
1 cup pea pods, sliced on angle<br />
1 cup carrots, shredded<br />
8 pepperoncini, chopped<br />
2 tbsp. chopped cilantro<br />
dressing:<br />
1/4 cup sweet and sour sauce<br />
1" ginger root, finely chopped<br />
1 lime, juiced<br />
2 tbsp. rice wine vinegar<br />
1 tsp. crushed red pepper<br />
1/4 cup vegetable oil<br />
Combine sweet and sour sauce with<br />
ginger, lime juice, vinegar and crushed<br />
pepper flakes. Whisk in oil and set aside.<br />
Preheat grill pan over high heat. Spray<br />
grill pan with cooking spray and grill tips<br />
3 to 5 minutes per side for medium-rare<br />
to medium-well. Remove meat and allow<br />
to rest for 10 minutes.<br />
In a pan, bring 1-inch of water to a boil.<br />
Add a pinch of salt and broccoli pieces<br />
and steam for 3 to 5 minutes, until<br />
cooked but still firm. In the sink, drain<br />
broccoli in colander and run cold water<br />
over it to cool.<br />
Arrange greens on a large platter or<br />
individual dinner plates. Arrange broccoli,<br />
vegetables and tenderloin on greens.<br />
Drizzle with sweet and sour dressing<br />
and top with chopped cilantro.<br />
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