Tenderloin Tips in Beer

Season tips with salt and pepper and shake in bag containing the flour.

Pour a thin film of oil in skillet and saute the onion, leek, shallot and garlic until tender.

Remove the saute mixture with a slotted spoon and place in a casserole dish.

In the same skillet, brown meat on all sides, adding more oil as needed.

You may have to do this in several batches.

Add the browned meat to casserole.

Pour half the can of beer into the skillet; mix with pan juices, scraping sides and bottom of pan. Pour this over meat in casserole; add remaining beer, thyme and bay leaf.

Cover tightly and simmer 1 to 1 1/2 hours on top of stove.

Dish is done when meat is tender.