Texas Roadhouse Beef Tips

Name: Texas Roadhouse Beef Tips (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French-American
Ingredients: 1.5 lbs Beef Tenderloin-cut into 1 inch pieces; 1 tbsp Fleur de Sel; 1 tsp Black Pepper-freshly cracked; 1/2 tsp Smoked Paprika; 3 tbsp Clarified Butter; 1/4 cup All-Purpose Flour; 3 cups Beef Stock-homemade or high-quality; 1/2 cup Dry Red Wine-Cabernet Sauvignon; 2 tbsp Cognac; 2 tbsp Worcestershire Sauce; 1 tbsp Soy Sauce-aged; 3 cloves Garlic-minced; 1/4 tsp Black Pepper-freshly cracked; 2 tbsp Tomato Paste-double concentrated; 1 Shallot-finely chopped; 8 oz Mixed Wild Mushrooms-sliced; 2 tbsp Fresh Parsley-chopped

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️French-American

A premium version of the beef tips, utilizing high-quality ingredients and advanced techniques for a truly exceptional dining experience.

1.5 lbs Beef Tenderloin-cut into 1 inch pieces

1 tbsp Fleur de Sel

1 tsp Black Pepper-freshly cracked

1/2 tsp Smoked Paprika

3 tbsp Clarified Butter

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(0 reviews)

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️French-American

A premium version of the beef tips, utilizing high-quality ingredients and advanced techniques for a truly exceptional dining experience.

#Beef #Gourmet #Dinner #Stew

Instructions

Season the Beef with the Seasoning ingredients.
Sear the Beef in batches in a heavy-bottomed skillet with Clarified Butter over high heat until deeply browned on all sides. Set aside.
Deglaze the pan with Cognac, scraping up any browned bits. Reduce until almost dry.
In the same skillet, melt remaining Clarified Butter. Sauté the Shallot until translucent.
Whisk in the Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in the Beef Stock and Red Wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly.
Add the Tomato Paste, Worcestershire Sauce, Soy Sauce, Garlic, and Pepper to the Sauce and stir.
Return the Beef to the skillet. Add the Mixed Wild Mushrooms.
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the Beef is very tender.
Stir in a knob of cold butter at the end for extra richness.
Serve over creamy polenta or mashed potatoes. Garnish with fresh Parsley.

Ingredients

1.5 lbs 680 g Beef Tenderloin-cut into 1 inch pieces
1 tbsp 15 mL Fleur de Sel
1 tsp 5 mL Black Pepper-freshly cracked
1/2 tsp 2.5 mL Smoked Paprika
3 tbsp 45 mL Clarified Butter
1/4 cup 30 g All-Purpose Flour
3 cups 720 mL Beef Stock-homemade or high-quality
1/2 cup 120 mL Dry Red Wine-Cabernet Sauvignon
2 tbsp 30 mL Cognac
2 tbsp 30 mL Worcestershire Sauce
1 tbsp 15 mL Soy Sauce-aged
3 cloves 9 g Garlic-minced
1/4 tsp 1.25 mL Black Pepper-freshly cracked
2 tbsp 30 mL Tomato Paste-double concentrated
1 150 g Shallot-finely chopped
8 oz 225 g Mixed Wild Mushrooms-sliced
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Heavy-Bottomed Skillet or Dutch Oven
Measuring Cups and Spoons
Whisk

Instructions

Season the Beef with the Seasoning ingredients.
Sear the Beef in batches in a heavy-bottomed skillet with Clarified Butter over high heat until deeply browned on all sides. Set aside.
Deglaze the pan with Cognac, scraping up any browned bits. Reduce until almost dry.
In the same skillet, melt remaining Clarified Butter. Sauté the Shallot until translucent.
Whisk in the Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in the Beef Stock and Red Wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly.
Add the Tomato Paste, Worcestershire Sauce, Soy Sauce, Garlic, and Pepper to the Sauce and stir.
Return the Beef to the skillet. Add the Mixed Wild Mushrooms.
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the Beef is very tender.
Stir in a knob of cold butter at the end for extra richness.
Serve over creamy polenta or mashed potatoes. Garnish with fresh Parsley.

Nutrition per serving

Calories 600

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Texas Roadhouse Beef Tips

Texas Roadhouse Beef Tips

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