November 22, 2009

Beef Tips in Wine Sauce

Sunday Dinner Idea

Most folks are thinking turkey or ham, or both this week. Today is a good day for serving beef and this is one fine way to do just that. Enjoy!

Beef Tips in Wine Sauce
serves 6

2 medium onions, sliced
1/2 stick butter
1/4 cup vegetable oil
2 1/2 pounds beef filet, 1-inch cubed
1/2 cup flour
1 -10.5 oz beef bouillon
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
Salt & pepper to taste
Dried thyme, oregano, basil and fresh parsley

In a large skillet, sauté onions in the butter and oil until onions are transparent. Add mushrooms and cook until barely limp. Remove from the skillet with a slotted spoon and set aside. Add the beef and cook until lightly brown on all sides. Remove from skillet and set aside. To the juices in the pan, stir flour with a whisk mixing thoroughly. Slowly add the bouillon and wine to form the sauce. Add the herbs, use which ever or all if desired. Add salt and pepper to taste and more liquid if needed to make desired thickness. Return beef to the sauce and simmer on low for 15 to 20 minutes. Add onions and mushrooms and heat thoroughly. Serve over cooked rice.

This is a great dish for a buffet using a chafing dish.


  1. I was thinking the same thing about beef being a good choice today. I'm going to use your sauce on the tri-tip we'll be cooking on the grill today, I love a red wine sauce on beef.

  2. I made this with chicken before. My kids love it!

  3. again, your timing is perfect. I bought a whole tenderloin the other day and cut it into filets for dinner last night. I was looking for a cook recipe to use the ends that were not "steak" worthy. this sounds just right

  4. I tried this and it's good. Nice post!