RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY
Homemade beef tips with mushroom gravy - as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!
Provided by Marzia
Categories Beef
Time 1h
Number Of Ingredients 12
Steps:
- SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
- SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
- OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the 'sauté' setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
STEAK TIPS WITH MUSHROOM SAUCE
Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
Provided by AMYAME
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
- Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
- When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.
Nutrition Facts : Calories 454.6 calories, Carbohydrate 9.3 g, Cholesterol 121.2 mg, Fat 25.4 g, Fiber 1.3 g, Protein 35.2 g, SaturatedFat 11.9 g, Sodium 672 mg, Sugar 2.1 g
TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE RECIPE - (4.3/5)
Provided by DebCooks
Number Of Ingredients 14
Steps:
- Heat oil in a non-stick skillet over high heat until it shimmers. Season beef with pepper and salt. Add beef to the skillet and sear until browned on all sides, transfer to a plate. For the sauce: add mushrooms to the same skillet, cover and cook over high heat until they release their liquid. Remove the lid and continue cooking until mushrooms brown and liquid evaporates 7-9 minutes. Add shallots and garlic to the skillet; cook until fragrant 1-2 minutes. Deglaze skillet with Marsala; reduce by half. Reduce the heat to medium and stir in cream, cream cheese, and mustard. Simmer sauce until thickened 3-5 minutes. Stir in lemon juice, thyme, and any meat juice accumulated on the plate. Serve sauce over beef on rice or noodles.
SEAR-ROASTED BEEF TENDERLOIN WITH COGNAC-PEPPERCORN CREAM SAUCE
Sophisticated yet comforting, this sauce is a sure-fire crowd pleaser.
Provided by Martha Holmberg
Categories Main Course
Yield Yields about 2 cups
Number Of Ingredients 21
Steps:
- Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
- Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
- In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
- Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
- Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for 15 minutes.
- Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
- Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
- Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
- Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
- Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.
Nutrition Facts : ServingSize 8, Calories 710 kcal, Fat 480 kcal, SaturatedFat 26 g, TransFat 54 g, Carbohydrate 7 g, Protein 42 g, Cholesterol 230 mg, Sodium 720 mg, UnsaturatedFat 22.5 g
BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
Steps:
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE
Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.
Provided by CountryLady
Categories Roast Beef
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
- Season the beef tenderloin with salt and pepper and add to pan.
- Add the clove of garlic and sprig of fresh thyme.
- Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
- To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
- Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
- Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
- Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
- Season with salt and pepper and keep sauce warm on one side.
- Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
- Sauté in a splash of olive oil and butter.
- Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
- Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
- Sprinkle with chopped parsley and serve.
BEEF TENDERLOIN WITH MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
BEEF TENDERLOINS WITH MUSHROOM-GARLIC SAUCE
Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
- Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
- Serve mushroom sauce over steaks.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 6.7 g, Cholesterol 121.8 mg, Fat 23.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 10.6 g, Sodium 358.6 mg, Sugar 1 g
BEEF TENDERLOIN TIPS WITH MUSHROOM CREAM SAUCE
Steps:
- In a saute pan over high heat add 3oz clarified butter. When the butter reaches smoke point add the Beef Tips and sear evenly on all sides (you may want to reduce the heat during this process to keep from burning the butter. Onced seared, remove the Tips from the pan and allow them to rest. To the pan add 1T minced garlic, 1T minced shallot, 2C Shiitake Mushrooms, 1C Oyster Mushrooms. Saute until mushrooms break down. Deglaze with 3T bourbon (beware of flame up). Add a pinch of dried thyme, 2C Heavy Cream and 2T of Capers. Allow sauce to reduce over medium high heat until it thickens. Remove from heat, salt and pepper to taste. Serve over the tips. Garnish with fresh Parsley.
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- Heat oven to 250 degrees. Either finely chop the garlic or crush it with a garlic press. Place the beef in the center of a roasting pan on top of the sprigs of rosemary. Spread the butter, garlic, and mustard evenly over the beef. Sprinkle the salt and pepper over.
- Place the beef on a center rack in the oven to roast. For medium rare beef, you want to roast the beef until it reaches 125 degrees before you sear it. The cooking time will depend on the size of the beef tenderloin, but it took about 1 hour and 20 minutes for a 2-pound beef tenderloin to reach 125 degrees. The key is to keep your eye on the temperature of the meat; this is the time to use an in-oven digital thermometer if you have one.
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- Sprinkle the steak seasoning on the mushrooms and steak. Heat the cast iron pan on medium high heat.
- Add the oil to the pan and add filet pieces. Cook for two minutes until they start to brown but are not cooked all the way through. Remove from pan.
- Add mushrooms to pan and cook until wilted and juices are released, about 5 minutes. Add beer to the pan and reduce heat to medium. Cook until beer starts to reduce and mushrooms look almost cooked through. Add butter and cook until melted and sauce slightly thickens. Whisk sauce.
- Place steak back in pan and cook for about 2 more minutes or until steak is cooked through but still a little pink on the inside.
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