Servings: 4 servings
Calories: 922kcal
Cost: $4.79 per serving
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Equipment
- large cast iron skillet
Ingredients
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Ingredients for Fork Tender Beef Tips In An Outstanding Herb Pan Sauce
for the beef
- 2 - 2 1/4 pounds beef tenderloin steaks cut into 1 1/2-inch pieces
- 2 cups mushrooms sliced
- Kosher salt
- black pepper
- 1 tablespoon vegetable oil
for the creamy herb pan sauce
- 2 tablespoons butter
- 2 shallots minced
- 3 cloves garlic minced
- 1/3 cup dry red wine
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup low sodium beef stock
- 2 tablespoons Worcestershire sauce
- 5 tablespoons heavy cream
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon sage fresh, chopped
- Kosher salt
- black pepper
Instructions
The Method
for the beef and mushrooms
- 1 hour before preparation, LIBERALLY salt and pepper the tenderloin tips. Toss to coat well. Set aside to come to room temperature.
- In a large cast iron skillet, heat the vegetable oil over medium high heat until shimmering. Add the beef all at once and spread to one even layer. Resist the urge to move the beef tips around the skillet instead allowing the layer to brown on one side. Tips are ready to be turned when they freely release from the pan when nudged.
- Brown nicely on all sides but avoid cooking the beef through completely. Use a slotted spoon to remove beef tips to a plate to keep warm. Set aside.
- Reduce heat to medium and add the mushroom slices. Again 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. Use the slotted spoon to remove the mushrooms to the platter with the meat.
- Return the hot skillet to low heat and add the butter. Once melted, add the shallots. Cook, stirring frequently, about 2 minutes. Add the garlic and cook 1 minute more. Carefully add the red wine and bring to a boil. NOTE ** If feasible, I encourage adding any accumulated beef juices to the wine before bringing to a boil. Stir, scraping up any browned bits stuck to the bottom, until the wine has mostly evaporated. Stir in the Dijon mustard and the whole grain mustard and increase the heat to medium-high.
- Add the beef broth and Worcestershire sauce and bring to a boil. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.
- Remove the pan from the heat momentarily to add the cream. Whisk to incorporate. 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 the freshly chopped parsley, thyme, and sage. Taste for seasoning and add salt or pepper if necessary.
- Return the beef and the mushrooms to the skillet and stir to combine with the herbed pan sauce. Simmer for about 10 minutes or until steak tips are medium-rare to medium, and register about 130°F.
- Garnish with additional chopped fresh thyme and serve tips spooned over a comforting starch.
Nutrition
Serving: 1serving | Calories: 922kcal | Carbohydrates: 9g | Protein: 110g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 614mg | Potassium: 2137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 9mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.