Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Tenderloin Tips West Indian Style

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 240
Calories from Fat 130
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 350mg 15%
Potassium 450mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 5g  
Protein 16g  
Vitamin A 0% Vitamin C 20%
Calcium 2% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Serving Size: 6.9 oz


Amount Ingredients
5 Tbsp. Vegetable Oil
1 qt. Apple, Peeled and Diced
1 qt. Eggplant, Peeled and Diced
1 qt. Bananas, Sliced
1 1/4 Tbsp. Caraway Seeds
1 1/4 Tbsp. Coriander Seed
1 1/4 Tbsp. Turmeric
1/2 cup Shallots, Minced
8 cloves Garlic, Minced
1 1/4 Tbsp. Lemon Grass
1 1/4 Tbsp. Coriander Root
1 1/4 Tbsp. Ginger, Fresh Minced
4 Chile Peppers, Finely Diced
2 oz. Custom Culinary® Gold Label Beef Base
1 qt. Water
2 cups Unsweetened Coconut Milk
4 lbs. Beef Tenderloin, Cubed
1/2 cup Dark Rum

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  1. In a large sauté pan heat 1 Tbsp. oil over medium high heat. Sauté apples, eggplant and bananas 3-5 minutes, stirring frequently.
  2. In a small roasting pan, roast caraway, coriander, and turmeric at 425°F for approximately 15 minutes, stirring occasionally. In a food processor combine roasted ingredients, shallots, garlic, lemon grass, corinader, ginger, and chili. Chop into a smooth paste.
  3. In a 1 gallon sauce pot add paste ingredients, Gold Label Beef Base and water. Heat to boiling. Reduce heat and gently boil 10 minutes, stirring occasionally.
  4. Add coconut milk, mixing well. Heat to boiling. Reduce heat and gently boil 10 minutes, stirring occasionally. Purée sauce in a food processor.
  5. In a large braising pan, heat 4 Tbsp. oil over medium high heat. Add beef tenderloin. Sauté until meat is evenly browned. Add rum and stir to deglaze the pan. Add sauce, mixing well. Heat to a gentle boil for 2 minutes, mixing well.

Optional Ingredients: Serve beef over rice or noodles.

Comments (0)

Post a Comment

First Name

Last Name




In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.