Tasty Tenderloin Tips with Chef Nick Musser


by New Day Producers


Posted on October 8, 2012 at 12:11 PM

Updated Tuesday, Oct 9 at 10:44 AM

A wonderfully delicious event kicks off next week. Seattle Restaurant Week and the Seattle Times are teaming up for a 10 day celebration featuring meals at more than 150 restaurants across King County. Diners get 3 course dinners for $28 (some restaurants also affer 3 course lunches for $15). The restaurants taking part offer cuisines to satisfy any appetite!

On New Day all this week, we preview the event by featuring four of the restaurants taking part and today Chef Nick Musser joined us from the Icon Grill in Seattle!

Chef Nick prepared Tenderloin Tips A Blazin', which is included on Icon Grill's Seattle Restaurant Week menu. He also showcased several other menu items: Ultimate Mac  'n Cheese, Artichoke & Gruyere Dip, a mini Hot Fudge Sundae and a new dessert, Pumpkin Whoopie Pie.

Seattle Restaurant Week takes place October 14 - 18 and October 21 - 25. For more information about Seattle Restaurant Week, including a list of participating restauarnts, as well as a chance to win gift cards, please click here.

To visit Icon Grill's website, please click here.

Here's the recipe for Chef Nick's Tenderloin Tips A Blazin':

 1.5 lb tenderloin tips, ¾” dice

1 tsp cayenne pepper

1 tsp ground black pepper

½  tsp salt

¼  tsp crushed chilies

½ tsp dried thyme

½ tsp dried oregano

½ tbl fresh chopped rosemary

½ tbl chopped fresh parsley

2 tbl soy sauce

2 tbl lemon juice

2 tbl honey

2 tbl peeled garlic

1/3  cup olive oil plus

2 tblsweet butter, slice and at room temperature

¾ cup Beef Stock or Beef Demi Glace

1 tbl fresh basil chiffonade

salt and pepper to taste

In a small blender or food processor, place all spices, soy, honey, lemon juice, garlic and puree on high for 1 minute.  Slowly drizzle in the olive oil.  Puree for one additional minute.  Set aside.  Take a large sauté-pan and place over medium heat.  Add one tbl oil and get hot.  Add the tenderloin tips with a amount of salt and pepper.  Saute until the tips are medium rare.  Add Cajun sauce and beef stock and bring to a quick boil.  Remove from heat.  Add the butter and whisk quickly until incorporated.  Remove from heat.  Whisk half of the basil in quickly.  Toss meat and mixture over Parmesan Garlic Toast Points, mashed potatoes, pasta or rice