1 t Worcestershire sauce
1 t soy sauce
1 t butter
2 t Extra Virgin olive oil
1 clove garlic, minced *
1 small shallot, minced
1 pound beef tenderloin, cut into 1 inch cubes
1/4 t Salt
pepper, to taste
* Mince garlic by hand or in mini-chop. Don't use garlic press.
This is a good use for the smaller pieces of beef tenderloin left over when you cut up a whole tenderloin for steaks.
Mix the soy sauce and worcestershire sauce together and set aside. Melt
butter along with 1 t olive oil in a large non-stick skillet over medium heat. When butter is foaming, toss in beef. Sprinkle with salt and freshly ground black pepper. Cook, tossing occasionally, until beef is rare (or slightly less done than you like it. Test a piece every now and then). Push all the beef to one side of the pan. Pour the remaining teaspoon of olive oil into a little puddle in the empty side of the pan. Add the minced garlic and shallot to the oil and let it start to sizzle for about 30 seconds. Stir everything and cook, stirring and tossing, for about 1 minute, or until beef is medium rare (or cooked the way you like it). Add additional salt and pepper (if needed) to taste. Stir in the soy sauce mixture and remove from the heat. Serve immediately.
POINTS Value: 5
Servings: 4
The Johnson Family Cookbook