Whitetail Tenderloin Dumplings in Tomato-Garlic Broth

Tenderloin does not have to be locked into medallions forever. Here it gets minced and folded into dumplings, then dropped into a sharp tomato-garlic broth that lands somewhere between soup supper and dinner-party first course.

2 whitetail tenderloins
2 cups chopped tomatoes
4 garlic cloves
1 onion
1 package dumpling wrappers
1 egg
2 cups stock
1 tablespoon butter
1 tablespoon oil
Salt
Black pepper

Mince the tenderloin finely and mix it with grated onion, egg, salt, and pepper.
Fill and pleat dumplings.
Cook garlic and tomatoes down in butter and oil, then add stock and simmer into a concentrated broth.
Drop the dumplings into the broth and cook until the filling is just done.
Serve with cracked pepper and torn basil if you have it.

Freeze the dumplings uncooked on a tray and simmer from frozen when you need a quick batch later.