Tenderloin Beef Tip Normandy from LA Technical College


16 oz beef tenderloin tips (cut in 1 inch squares)
Flour for dredging
2 Tbsp butter
Four large Paris mushrooms cut in fourth
1 granny smith apple finely diced
Cracked black pepper
1 oz calvados or cognac
1/2 cup demi glace
1/2 cup heavy cream
Salt to taste


  • In a sauté pan heat butter under medium heat
  • Dredge the beef tips and shake off the excess flour
  • Cook until rear (or to your likes)
  • Reserve the beef (do not wash the pan).
  • In the same pan add cracked black pepper, and deglaze with the Calvados add the mushroom and the apples.
  • Cook until mushroom look cooked. Add demi glace, and swirl your pan to mix. Add the heavy cream and bring to a short boil while mixing constantly.
  • Add the beef mix well and serve with pasta and vegetables of your choice.