I hate those recipe blogs that take 4 pages and 30 photos to give a recipe. I promise this isn't that! When we butcher for small boxes, 1/4 or 1/8 orders, I always have these tenderloin tails leftover. Something I never know quite what to do with so I created this recipe for just this cut of meat with lots of veggies for the kids. It's inspired by Come Back Inn in Jeffersonville, IN where we lived for 6 years.
1 TBS Bacon Grease or Olive Oil
2 Tenderloin Tails (approx 2 pounds)
--- Could also be made with NY Strip or Sirloin
8-16 Oz of Baby Bella Mushrooms Sliced
2 Large Shallots
3 Cups of Spinach
1 Cup Shelled Pistachios
2 Cups Crumbled Gorgonzola
1/2 Cups Heavy Cream
2 Cups Chicken Stock - unsalted
1 Cup Sundried Tomatoes
(I did everything below in one large skillet with a bowl next to me for placement of cooked items to limit dishes.)
Slice off any silver skin or tendon from the steaks and slice thinly. This is easier when they are not quite unfrozen. Season lightly with salt.
Melt bacon fat on medium high and quick sear steak on all sides - set aside.
Turn temp down to medium or medium low and use remaining fat/oil to saute shallots and mushrooms until slightly golden. Add spinach just until it wilts. Then set aside with beef.
Turn temp down to low and put gorgonzola, cream, broth together in pan and heat just until cheese starts to melt. Add sundried tomatoes, garlic powder (approx 1 TBS), onion powder (approx 1/2 TBS), basil (approx 1 TBS) and salt/pepper to taste. Stir together until combined then add beef/veggies mix to pan and leave on low stirring frequently until pasta is ready.
Cook pasta to directions. I used fresh gluten free pasta that only took 3 minutes.
Mix everything together and add pistachios.
Lots of variety here - switch sundried tomatoes for fresh, switch pistachios to pine nuts or cut completely, onions for shallots, more or less mushrooms.
Kid approved --- they ate it all!!!
Hope you guys enjoy! And send photos if you try it!