Beef Tips in Mushroom Wine Sauce

Beef tips have become a generic term meaning anything from stew meat to the tip point of filet of beef. The beef tips I am using in today’s recipe are from the piece of beef filet as it tapers down to a point. It can not be used for much else other than cutting into small pieces. They are just as tender as your filet of beef, and not quite as pricey.

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Begin by browning them in 2 T. of Garlic Gold olive oil. (or use regular olive oil and add 2 minced garlic cloves near end of browning process) Season with salt and pepper.


Using tongs, turn each piece when browned. I prefer not using a non-stick skillet because you get better browned bits that increase the flavor when deglazing with wine. However, I am working in a tiny apartment kitchen, with about 1/3 of my tools, so I am learning to make do. When other side is browned, remove beef from pan and set aside.


Add one box of sliced baby bella mushroom. (These are small portabellas.) Also add 1 medium onion, sliced. Sauté over medium-low heat until caramelized, about 15 minutes. You may need to add a little more oil to the pan.



Add meat,  1c. white wine, 1 T. Worcestershire sauce and 1 T. of beef Better Than Bouillon. I prefer using red wine with beef, but this was all I had on hand.



Bring to boil to deglaze pan. Simmer for a 8-10 minutes then thicken with a cornstarch slurry. (2 t. cornstarch in 1/4 c. water)


This is best served over hot fluffy mashed potatoes.


I steamed a couple handfuls of broccoli, cauliflower, carrots and red bell pepper. I don’t butter our cooked veggies, but often I drizzle a tiny bit of olive oil over them.


This is a hearty fare…a man meal, and my honey was grinning from ear to ear when we sat down to eat!


Beef Tips in Mushroom Wine Sauce

1/2# filet of beef tips, cut into bite size pieces
2 T. Garlic Gold olive oil (or regular olive oil and minced garlic added near the end of browning the meat)
1 box sliced mushrooms (I used baby bellas)
1 med. onion, sliced
1 c. wine
1 T. Worcestershire sauce
1 T. Better Than Bouillon beef base
2 t. cornstarch in 1/4 c. water (whisked together)

Brown meat in oil in hot pan. Turn with tongs and brown other side. Remove from pan. Add mushrooms and onions and cook over medium low heat until caramelized. Add meat and deglaze pan with wine, bouillon and WOR sauce and cook for another 8-10 minutes . Thicken with cornstarch slurry. Serve over hot fluffy mashed potatoes!


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