Braised Beef Tenderloin

Braised Beef Tenderloin- Chef Jim Rhegness

4 ea. (6oz.) Shoulder Clod Steaks
Salt- as needed
Black Pepper- as needed
Oil Vegetable- 2.5 oz

1 lb. Onions- cut 1/4 slice; 1/8 in. thick
Sugar, Dark brown- 3/4 oz.
Water- as needed
Beef Stock- 5 oz.
Beer- 1 ea.
Mustard Dijon- 2 Tbsp.
Vinegar Balsamic- 2 Tbsp.
Tomato Paste- 1 oz.

1. Season steaks with salt and pepper; sear the meat on both sides in very hot oil in a saute' pan.
2. Remove meat, add onions and caramelize, add tomato paste cook for a few minutes, add vinegar, mustard, and brown sugar.
3. Add Beer, reduce by 1/2, add stock, return meat, bring to a simmer, cover and braise in 350 degree oven until tender. (cooking time approx. 1 1/2 hours)

Spaetzle Dough

2 Eggs
5 oz- Milk
1/4 tsp. Salt
1/4 tsp. Pepper
6 oz. Flour

1. Combine the eggs, milk, and seasonings and mix them well in a large bowl.
2. Work into the flour by hand
3. Let the dough rest for 10 minutes
4. Pinch the dough into pieces... Drop it into a large pot of boiling water.  Simmer it until done.
5. Remove the spatzli with a spider, shock it in cold water, and drain it well.
6. Saute' the spatzli in whole butter and serve.