We’ve had about two pounds of beef tenderloin tips in the freezer for a few months now so we decided to serve them up last week for a very low-key Valentine’s Day dinner. If you are unfamiliar with the cut, it is a great option for getting a tender piece of high quality beef for a reasonable price. It is basically the tips from a larger piece of meat that turns into the very popular filet mignon.
The final result was tender pieces of meat in an amazing sauce with the sweetness of red wine, but the bite of dijon mustard. I rarely like a stew-type beef, but this one far exceeded my expectations.
I always make fun of my husband for being meat & potatoes, but I do get it. 🙂
like it:)
I do enjoy meat and potatoes once in a while. The purple potatoes look awesome, and the beef tenderloin sounds amazing!
Emily – It’s definitely good every once in a while.
Dota – Thanks!
Beth – I’m now obsessed with purple potatoes! 🙂
I think because my mom never really cooked hunks of beef, I was never very adept at it either. But thsi recipe sounds foolproof!
Oh Lori, since I am a meat eater, this is the perfect meal for me…love the beef tenderloin with mushrooms…looks delicious paired with the potatoes…by the way, I love the figerling potatoes.
Hope you are having a fabulous week 🙂
Does the purple potatoes have a different texture or taste?
Love your photos of this yummy meal
Cody – Not really. They are a dense potato, but have the same texture as a white potato maybe like a Yukon. The texture is smooth, not gritty. They taste like a white or red potato, savory, not a like a sweet potato. Hope this helps! 🙂