Beef Tips in Creamy Mushroom Pan Sauce

Step 1. Gently wipe dirt from the mushrooms using a damp paper towel. Cut into 1/4 inch slices. You will need roughly 2 cups. (Image 1)

Step 2. Cube 2 to 2 1/4 lbs beef tenderloin into 1 1/2-inch pieces. Use Kosher or sea salt and LIBERALLY season the tenderloin tips, tossing well to coat. (Image 2)

Step 3. In a large skillet, cast iron skillet, or braiser (pictured), heat 1 tablespoon olive oil over medium high heat until shimmering. (Image 3)

Step 4. Add the beef all at once and spread to one even layer. Resist the urge to move the tips around the skillet instead allowing the layer to brown on one side. (Image 4)

Step 5. The beef tips are ready to be turned when they freely release from the pan when nudged. If they seem like they are sticking, they are simply not ready to be turned. (Image 5)

Step 6. Brown nicely on all sides but avoid cooking the beef through completely. (Image 6)

Step 7. Use a slotted spoon to remove beef tips to a plate. The fond or brown bits at the bottom of the pan is about to become liquid gold when we deglaze. (Image 7)

Step 8. For reference, the tenderloin tips should be resembling something like this; seared to a deep brown but not quite cooked through on the inside. (Image 8)

Step 9. Reduce heat to medium and add the mushroom slices in as even a layer as you can. (Image 9)

Step 10. Resist the urge to move around the pan instead allowing them to begin to brown and turn a lovely golden color, about 4 to 5 minutes. (Image 10)

Step 11. Use the slotted spoon to remove the mushrooms to the platter with the meat. (Image 11)

Step 12. Return the hot skillet to low heat and add 2 tablespoons butter and 2 medium-sized shallots that have been rough chopped. (Image 12)

Step 13. Cook about 2 minutes until soft and translucent. If the shallots are cooking too fast, reduce the heat. (Image 13)

Step 14. Add 3 cloves of chopped garlic and cook 1 minute more. (Image 14)

Step 15. Now spoon in 1 tablespoon each of a quality Dijon as well as a quality whole grain mustard. I encourage adding any accumulated beef juices to the pan. Stir to a somewhat thick paste. (Image 15)

Step 16. Pour in a cup of low sodium beef broth and stir, scraping up any browned bits stuck to the bottom and slowly bringing to a boil. If you have homemade beef stock, use it. Homemade stocks are far richer than anything available for purchase. (Image 16)

Step 17. Pour in 1/3 cup dry red wine; add a wine you would also drink happily. (Image 17)

Step 18. Next comes Worcestershire sauce, 2 tablespoons; lower the heat to a medium simmer. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes. (Image 18)

Step 19. Remove the pan from the heat momentarily to add 5 tablespoons heavy cream. Whisk to incorporate. (Image 19)

Step 20. Return the skillet to the heat and simmer until the sauce is slightly thickened and coats the back of a spoon, about 5 minutes. Turn off the heat and stir in 1/2 tablespoon of freshly chopped parsley, 1/2 tablespoon of fresh thyme, and 1/2 tablespoon of fresh sage. Taste for seasoning and add salt or pepper, if necessary. (Image 20)

Step 21. Return the beef and the mushrooms to the skillet and stir. (Image 21)

Step 22. Simmer for 10 minutes or until steak tips are medium-rare to medium, and register about 130°F. (Image 22)

Step 23. Garnish with the remaining 1/2 tablespoon chopped fresh parsley, 1/2 tablespoon thyme, and 1/2 tablespoon sage. (Image 23)

Step 24. Let the finished creamy beef with mushroom ensemble stand for 5 minutes. The sauce will further thicken. Serve tips spooned over a comforting starch or riced vegetable. (Image 24) I like to serve my Cheesy Mashed Potato Casserole, a basic cauliflower mash, egg noodles, or cooked Arborio rice.