Beef Tenderloin Tips
Author: Mary Ellen
Recipe type: Beef, Dinner
Prep time:
Cook time:
Total time:
Serves: Serves 6
- 2 lbs. beef tenderloin tips
- 2 large shallots
- 2 - 3 cloves garlic
- 1 lb. mushroom quarters
- 3 tablespoons oil
- 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 low fat sour cream
- chopped parsley - optional
- Cut the beef tenderloin into bite size pieces.
- Chop the garlic and shallots. Set aside.
- Cut the mushrooms into quarters.
- Add a little of the oil to a Dutch oven. Heat until hot and add mushrooms. Quickly brown them and remove them from the pan.
- Mix together the beef broth, Dijon mustard and Worcestershire Sauce. Set aside.
- Add flour and water to a small bowl. Mix together until no lumps remain. Set aside.
- Add a little more oil, stir in the shallots and garlic to the same pan. When translucent add to the mushrooms, about 5 minutes.
- Salt and pepper the beef.
- Add a little more oil to the Dutch oven and add half of the beef. Quickly brown the beef. Remove from pan and repeat with remaining beef.
- Add everything back into the Dutch oven. Stir in the beef broth mixture.
- Preheat the oven to 350 degrees. Put the beef in the oven for about 20 minutes. Remove from oven and put on medium heat on the stove top.
- Stir in the water and flour mixture, stir. When mixture has thickened cook for 5 minutes.
- Stir in the low fat sour cream off of the heat, do not let boil.
- Serve over brown rice.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/01/24/beef-tenderloin-tips/
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