Peppered Tenderloin Casserole
This dish was served at Charlie’s Cafe Exceptionale in Minneapolis, Minnesota, in the 1970s.
Servings: 4
Ingredients
- 2 lb. boneless sirloin or tenderloin
- 4 Tbsp. butter
- 2 Tbsp. olive oil
- 1 tsp. salt
- ½ tsp. coarsely ground black pepper
- Dash ground sage
- Dash ground cumin
- 1 lb. mushrooms, trimmed and quartered
- 2 cloves garlic, chopped fine
- 1 medium onion, peeled and cut into 8 wedges
- 2 medium green peppers, halved
- 2 medium tomatoes, peeled, each cut in 8 wedges
- ½ cup soy sauce
- 2 tsp. cider vinegar
- 2 Tbsp. tomato paste
Instructions
- Slice beef into ¼-inch few strips. Sauté quickly, a pieces at a time, in 2 tablespoons butter and 1 tablespoon in large skillet. As meat is sautéed place it in a 4-quart casserole. Sprinkle with salt, pepper, sage and cumin; toss to mix.
- Sauté mushrooms in remaining butter and olive oil in same skillet for 2 minutes. Stir in garlic, onion, and green pepper into drIppings. Sauté 2 minutes. Pour into meat dish and add tomatoes.
- Combine soy sauce, vinegar and tomato paste in skillet. Heat, stirring constantly, until mixture boils. Pour over meat and mix lightly.
- Bake in a 350° oven just until bubbly or about 30 minutes.
