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Beef Tips in a Cognac-Pepper Sauce
Recipe by:
Thedailygourmet
Seasoned beef tips are sauteed in butter and served in a decadent brown gravy with portobello mushrooms.
Ready in 30 mins
Added to favorites by 6 cooks
Ingredients
Serves: 2
- 1 tablespoon flour
- 1/2 teaspoon garlic salt
- 1/8 teaspoon freshly ground black pepper
- 8 ounces tri-tip sirloin, cut into bite size pieces
- 2 tablespoons butter, divided
- 3 ounces portobello mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 10 ounces beef stock or beef broth
- 1/2 teaspoon kitchen bouquet browning sauce
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon cognac
- freshly ground black pepper, to taste
Preparation method
Prep: 10 mins | Cook: 20 mins1.
Place flour, garlic salt, and 1/8 teaspoon black pepper in a ziploc bag. Add the beef and shake to coat. In a cast iron skillet over medium heat, melt 1 tablespoon of the butter. Add the beef, and cook stirring frequently.
2.
Add in the sliced mushrooms and the remaining 1 tablespoon butter, stir until mushrooms are tender.
3.
For the cognac sauce: In a medium sauce pan over medium high heat, melt 2 tablespoons butter. Whisk in the flour until a blonde roux has developed. Slowly pour in half of the beef broth, whisking to combine. Add in the browning sauce, the Worcestershire sauce, and remaining beef broth whisking to combine. Add in the black pepper, stir to combine. Continue stirring until slightly thickened. Add in the cognac during the last minute of cooking, stir to combine.
4.
Serve the beef tips, mushrooms and cognac pepper sauce over your favourite mashed potatoes.
Last updated:
Mar 20 2013
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