Name: Copycat Texas Roadhouse Beef Tips (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 6
Cuisine: French
Ingredients: 1.5 lbs Beef tenderloin-cut into 1 inch pieces; 1 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Black pepper-freshly ground; 1 tsp Sea salt; 3 tbsp Duck fat; 1 lb Mixed wild mushrooms-sliced; 4 tbsp All-purpose flour; 1 cup Beef stock-homemade; 1 cup Dry red wine-full bodied; 1/4 cup Sherry vinegar; 2 tbsp Worcestershire sauce; 1 tbsp Soy sauce-low sodium; 1 tsp Fresh thyme leaves; 1/2 tsp Black pepper-freshly ground; 2 tbsp Fresh parsley-chopped

Recipe tier

Beef
1.5 lbs 680 g Beef tenderloin-cut into 1 inch pieces
Seasoning
1 tbsp 15 mL Smoked paprika
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Black pepper-freshly ground
1 tsp 5 mL Sea salt
Sauce
3 tbsp 45 mL Duck fat
1 lb 454 g Mixed wild mushrooms-sliced
4 tbsp 60 mL All-purpose flour
1 cup 237 mL Beef stock-homemade
1 cup 237 mL Dry red wine-full bodied
1/4 cup 60 mL Sherry vinegar
2 tbsp 30 mL Worcestershire sauce
1 tbsp 15 mL Soy sauce-low sodium
1 tsp 5 mL Fresh thyme leaves
1/2 tsp 2.5 mL Black pepper-freshly ground
Garnish
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Large Dutch oven
Whisk
Measuring cups and spoons
Oven

Instructions

🎙️ Cook with voice coach

Season Beef with Seasoning ingredients and set aside.
In a large Dutch oven, heat Duck fat over medium-high heat.
Add Beef to the Dutch oven and sear on all sides until deeply browned. Remove Beef and set aside.
Add Mushrooms to the Dutch oven and cook until browned and softened, about 10-12 minutes.
Sprinkle Flour over the Mushrooms and cook for 2 minutes, stirring constantly.
Deglaze the pan with Sherry vinegar, scraping up any browned bits from the bottom.
Gradually whisk in Beef stock and Red wine until smooth.
Stir in Worcestershire sauce, Soy sauce, Thyme, and Black pepper.
Bring to a simmer and return Beef to the Dutch oven.
Cover and transfer to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours, or until Beef is incredibly tender.
Remove from oven and let rest for 10 minutes before serving.
Garnish with Fresh parsley and serve hot over creamy polenta or egg noodles.