There was a lot of great beef left from trimming Wednesday night's beef tenderloin, and I was anxious to employ it right into the next night's meal with a new recipe. Above is pictured tenderloin tips with mushrooms and herbs, over egg noodles, that served as dinner last Thursday night. It's a keeper.
"Tenderloin Tips with Mushroom and Herbs," by Stephanie Witt Sedgwick of Nourish. Published in the Washington Post and other newspapers. [09 February 2011]
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