Recipe for beef sirloin tips with mushroom and wine sauce

Braised Beef Tips is a wonderful French inspired comfort food meal. Make this recipe for perfect tenderloin tips with red wine steak sauce.

Something as delicious as red wine steak sauce needs to be spooned over something like mashed potatoes, but I had polenta on my mind instead. Creamy and cheesy, I made a batch of Instant Pot polenta as the tenderloin tips cooked. Easy enough and it all finished at the same time!

Typically one would spend lots of time stirring and keeping an eye on stove top cooked polenta, but I’m here to tell you the Instant Pot makes one amazing version with minimal effort on your part.

Want to see how easy it is to make the beef tenderloin tips and the red wine pan sauce? Watch the video located in the recipe card at the bottom of this post.

Red Wine Steak Sauce

The simple red wine sauce for the braised beef tips is exceptional.

Butter and diced shallots sauté until softened, brown sugar, red wine and beef broth get added to create the sauce that reduces and gets finished with some butter.

I love fresh herbs to finish a sauce off with and thyme is what’s used in this dish.

So there you have it, Braised beef tips in an easy pan sauce. A simple, easy mid-week meal to serve the family with classic French-inspired flavors.

What to Serve with Braised Beef Tenderloin Tips

Serve over mashed potatoes, polenta or pasta if you like, and you can never go wrong with a side of roasted brussels sprouts or steakhouse creamed spinach.

This recipe, first published on Kevin is cooking August 14, 2017, was last updated with new content on Oct 11, 2019.

• 1 lb tenderloin beef tips chopped
• 1 tbsp bacon fat or olive oil
• 2 tbsp butter separated
• 1 shallot diced
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1/2 tsp salt
• 1/3 cup dry red wine
• 1/2 cup beef broth
• 2 tsp fresh thyme leaves chopped

• 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.

Recipe adapted from America’s Test Kitchen recipe.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Calories: 512kcal | Carbohydrates: 9g | Protein: 49g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 155mg | Sodium: 1041mg | Potassium: 838mg | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 2.3mg | Calcium: 45mg | Iron: 4.5mg