Beef Tips In Red Wine Sauce Recipes
STEAK TIPS WITH RED WINE SAUCE
To build layers of flavor, make the pan sauce in the skillet after cooking the steak tips. The browned bits left behind in the skillet add flavor to the sauce. From Cook's Country Magazine, Feb/March 2013.
Provided by HisPixie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat steak tips dry with paper towels and season with salt & pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with foil.
- Add 1 TBL butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 mintues. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
- Off heat, whisk in remaining 3 TBL butter and thyme. Season with salt and pepper, to taste. Return steak tips to skillet and toss with sauce.
Nutrition Facts : Calories 508.9, Fat 36.6, SaturatedFat 16.5, Cholesterol 158.1, Sodium 203.7, Carbohydrate 2.8, Sugar 1.3, Protein 35.1
STEAK TIPS WITH RED WINE SAUCE RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 9
Steps:
- Pat steak tips dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125° (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with aluminum foil. Add 1 tablespoon butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 minutes. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes. Off heat, whisk in remaining 3 tablespoons butter and thyme. Season with salt and pepper to taste. Return steak tips to skillet and toss with sauce. Serve.
BEEF TIPS BURGUNDY
Easy, sophisticated, and delicious meal the whole family will love. Serve over mashed potatoes or noodles or whatever you want. Add a little green pepper for a little extra flavor.
Provided by Ky Borgstadt
Categories Main Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
- Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
- Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
- Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 7.9 g, Cholesterol 109.7 mg, Fat 18.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 5.5 g, Sodium 696.2 mg, Sugar 2.6 g
BEEF TIPS AND MUSHROOMS BRAISED IN RED WINE
Make and share this Beef Tips and Mushrooms Braised in Red Wine recipe from Food.com.
Provided by DrGaellon
Categories Meat
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge beef tips in flour.
- Heat oil until smoking in a large skillet. Add beef and brown. Turn to brown all sides. Transfer beef to slow cooker.
- Add onion and mushrooms to skillet. Cook until soft and browned. Add to slow cooker.
- Deglaze skillet with wine, scraping up any browned bits from the pan. Add to slow cooker.
- Add boullion, tomato sauce and garlic to slow cooker. Cook on high 2-3 hours or low 5-6 hours until beef is very tender.
- Add Worcestershire sauce and stir well. Serve over mashed potatoes or buttered noodles.
Nutrition Facts : Calories 105.4, Fat 3.6, SaturatedFat 0.5, Sodium 171.8, Carbohydrate 6.4, Fiber 1.2, Sugar 3.4, Protein 2.3
BEEF TIPS IN RED WINE SAUCE
How to make Beef Tips In Red Wine Sauce
Provided by Jennifer J @chocolate_cutie
Categories Beef
Number Of Ingredients 13
Steps:
- Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat.
- Turn the cubes frequently to ensure even browning on all sides.
- Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant.
- Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
- Combine the flour, thyme leaves, black pepper and nutmeg in a small dish.
- Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well.
- Allow the flour mixture to \"toast\" in the pan without burning for 30 seconds to 1 minute.
- Then, stir in the red wine and beef broth.
- Stir until the liquid comes to a boil and thickens very slightly.
- Reduce heat to low, cover loosely, and simmer for 20 minutes.
- The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick, add a few tablespoons of water or beef broth.
- While the meat is cooking, cook the noodles according to package directions.
- When tender, stir the noodles and parsley into the beef mixture and heat through.
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- Heat bacon fat or olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.
- Add one tablespoon of butter to pan over medium heat and sauté the shallots until translucent. Add the brown sugar, salt and pepper and stir. Cook 2 minutes and add the red wine, beef broth and fresh thyme. Bring to a boil, lower heat to simmer and reduce by half.
- Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat. Serve over mashed potatoes, polenta or pasta of choice.
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- Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
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Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat to medium low; cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown.
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