Beef Tenderloin Tips


2 lbs. beef tenderloin tips

2 large shallots, sliced

2 - 3 cloves garlic

1 lb. mushrooms, diced

3 tablespoons olive oil

fine sea salt and pepper

3 cups beef broth

1 tablespoon Dijon mustard

2 tablespoons Worcestershire Sauce

1/4 cup flour

3/4 cup water

1/2 cup sour cream

chopped parsley - optional

Cut beef tenderloin into 1" pieces.

Chop garlic and shallots. Set aside.

Cut mushrooms into quarters.

Add a little olive oil to a Dutch oven, then heat until hot and add mushrooms.

Brown mushrooms and remove them from the pan.

Mix together beef broth, Dijon mustard and Worcestershire Sauce, then set aside.

Add flour and water to a bowl, then mix together until no lumps remain, and set aside.

Add a little more olive oil, stir in shallots and garlic into the pan.

When translucent add to the mushrooms, and cook about 5 minutes.

Salt and pepper the beef.

Add a little more olive oil to the Dutch oven and add half of the beef.

Brown the beef, then remove from pan and repeat with remaining beef.

Add everything back into the Dutch oven, then stir in the beef broth mixture.

Preheat oven to 350, then put beef in the oven for 20 minutes.

Remove from oven and put on medium heat on the stove top.

Stir in the water and flour mixture, stir and when mixture has thickened cook for 5 minutes more.

Stir in sour cream and turn off of the heat, do not let boil.

Serve over brown rice.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes