Kitchen and Rail

Owner of Kitchen and Rail, Victor Salamone, joins us with two beef tenderloin recipes. Based in Eagan, Kitchen and Rail opened its doors in August of 2022. Click here to reserve your table now. Below are the featured recipes.

Tenderloin Chili

Ingredients:

  • 2 pounds of beef tenderloin, 1.5″ cubes
  • Flour for tenderloin dusting as needed
  • 1 cup of peeled onion, 1/4″ diced
  • 1 pound of white mushrooms, 1/4″ sliced
  • 1 clove of minced garlic
  • 1/4 tsp. of fine chopped rosemary
  • 1/2 tsp. of dried thyme
  • 1 cup of red wine
  • 6 oz. of butter
  • 1/4 cup of flour
  • 1 cup of sour cream
  • 1 quart of heavy cream
  • 1 tbsp. of dijon mustard
  • 1 1/2 cups of beef broth
  • 2 tsp. of kosher salt
  • 1/2 tsp. of white pepper

Instructions:

  • Mix Beef Tenderloin in, kosher salt, black pepper and chili powder.
  • Heat stock pot on medium – heat. Add 2 Tbsp. of oil. Saute onions for 5 minutes or until translucent.
  • Add seasoned Beef Tenderloin. Saute for 10 minutes or until brown.
  • Add beef broth, cover and simmer for 45 minutes – 1 hour.
  • Add pinto beans, diced tomato, corn and diced green chilies. Simmer for 10 minutes or until 165 degrees.

Stroganoff

Ingredients:

  • 3 pounds of beef tenderloin, 1 1/2″ diced
  • 2 tsp. of kosher salt
  • 4 tsp. of chili powder
  • 1/2 tsp. of black pepper
  • 2 1/2 cups of peeled onion, 1/4″ diced
  • 10 cups of beef broth
  • 2 15 oz. cans of pinto beans, drained and rinsed
  • 2 15 oz. cans of diced tomatoes
  • 1 quart of corn niblets
  • 3 7 oz. cans of diced green chiles

Instructions:

  • Heat a heavy-duty, wide bottom saucepan on medium-high heat.
  • Toss Beef Tenderloin in 1 Tsp. of Kosher Salt and 1 Tsp. of Black Pepper. Then toss in flour to coat.
  • Sear Beef Tenderloin in single layer until nicely brown on all sides. Remove Beef Tenderloin from saucepan and set aside.
  • Add mushrooms and onion. Saute until onions are translucent. 5 – 6 minutes.
  • Add garlic, rosemary and thyme. Cook for I minute.
  • Deglaze with red wine and reduce by half.
  • Add cream, sour cream, mustard and beef broth. Simmer for 15 – 20 minutes.
  • Add seared Beef Tenderloin. Simmer for additional 15 – 20 minutes. Stirring occasionally.
  • Season with kosher salt and white pepper.