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Peppered Tenderloin Casserole

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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.