Beef Tenderloin with IPA beer sauce

Beef Tenderloin with IPA beer sauce

Some beef tenderloin this time with our same special IPA beer sauce. This meat that we got in was amazing, super tender and manageable. Marinated in whiskey, salt and pepper and a little montreal steak seasoning. We also had a bag of tri-color potatoes and some sweet potatoes to fry on the side, as soon as the sauce touched the potatoes they soaked it right up.



Marinate the beef in a bowl with 2 ounces whiskey, and salt/pepper to own discretion with a little montreal steak seasoning or your favorite steak seasoning. Cook it over the hot side of the grill, being sure not to mash it or move it too much while it’s cooking.

For the green beans I heated up a pan with butter and chopped garlic on high heat. Add the green beans and toss with salt and a little lemon juice. I like to sauté mine until they begin to brown.

The potatoes I also tossed in a hot pan with butter, salt/pepper, a little rosemary and then tossed them in the oven to finish cooking at 350 for about 10 minutes.

The beer sauce is the same SlyFox IPA beer sand blue cheese sauce that I described in my past thread. It’s sweet and has some bite to it from the blue cheese.

3 ounces of any IPA beer
Heavy cream
Blue cheese crumbles

Heat the garlic and butter in a small sauce pan until the garlic begins to brown, add in the beer and turn up the heat to cook the alcohol off. After about a minute add in equal amount of heavy cream as you did beer. Once the cream and beer begin to bubble add handful of blue cheese crumbles and stir until melted and combined.


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