Beef Tips In Red Wine Sauce Recipes

STEAK TIPS WITH RED WINE SAUCE

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.

STEAK TIPS WITH RED WINE SAUCE RECIPE - (4.4/5)

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 IN RED WINE SAUCE

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.