Beef Tenderloin Tips #SundaySupper
This post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Beef Tenderloin Tips with Brown Rice and Asparagus This beef dish is so tender it almost melts in your mouth. It is full of garlic, shallots and mushrooms in a flavorful sauce. When it comes to choosing protein-rich foods, beef is a nutritious, wholesome choice with the taste you love. After all, a life full of favorites is a flavorful life. Be sure to try the Interactive Butcher Counter as a resource for choosing and preparing beef. Look for the cuts with the green logo for the healthiest options. I started the rice cooking before I started the beef because the brown rice has a long cooking time. Because brown rice takes about a hour to cook I usually make at least double of what I need. I then freeze the remaining rice in a couple of bags so I can use them for a healthier weeknight meal. I used beef tenderloin to make this dish because you can make this dish in about 1 hour. You start off sauteing the mushrooms and then the shallots with the garlic. I take each of the ingredients out after they are finished cooking. Next I added the beef in several batches to get it nicely browned. Then you are going to add all the remaining ingredients along with the beef, shallots, garlic and mushrooms to the pan and pop it in the oven for 20 minutes. Next you are going to thicken all of that lovely stock, let it cook for 5 minutes. Remove from the heat to stir in the low fat sour cream. You don’t want to let it boil again as it can curdle. 5.0 from 3 reviews Beef Tenderloin Tips Author: Mary Ellen Recipe type: Beef, Dinner Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 6 2 lbs. beef tenderloin tips 2 large shallots 2 - 3 cloves garlic 1 lb. mushroom quarters 3 tablespoons oil salt and pepper 3 cups beef broth 1 tablespoon Dijon mustard 2 tablespoons Worcestershire Sauce 1/4 cup flour 3/4 cup water 1/2 cup low fat sour cream chopped parsley - optional 2 lbs. beef tenderloin tips 2 large shallots 2 - 3 cloves garlic 1 lb. mushroom quarters 3 tablespoons oil salt and pepper 3 cups beef broth 1 tablespoon Dijon mustard 2 tablespoons Worcestershire Sauce 1/4 cup flour 3/4 cup water 1/2 cup low fat sour cream chopped parsley - optional Cut the beef tenderloin into bite size pieces. Chop the garlic and shallots. Set aside. Cut the mushrooms into quarters. Add a little of the oil to a Dutch oven. Heat until hot and add mushrooms. Quickly brown them and remove them from the pan. Mix together the beef broth, Dijon mustard and Worcestershire Sauce. Set aside. Add flour and water to a small bowl. Mix together until no lumps remain. Set aside. Add a little more oil, stir in the shallots and garlic to the same pan. When translucent add to the mushrooms, about 5 minutes. Salt and pepper the beef. Add a little more oil to the Dutch oven and add half of the beef. Quickly brown the beef. Remove from pan and repeat with remaining beef. Add everything back into the Dutch oven. Stir in the beef broth mixture. Preheat the oven to 350 degrees. Put the beef in the oven for about 20 minutes. Remove from oven and put on medium heat on the stove top. Stir in the water and flour mixture, stir. When mixture has thickened cook for 5 minutes. Stir in the low fat sour cream off of the heat, do not let boil. Serve over brown rice. Cut the beef tenderloin into bite size pieces. Chop the garlic and shallots. Set aside. Cut the mushrooms into quarters. Add a little of the oil to a Dutch oven. Heat until hot and add mushrooms. Quickly brown them and remove them from the pan. Mix together the beef broth, Dijon mustard and Worcestershire Sauce. Set aside. Add flour and water to a small bowl. Mix together until no lumps remain. Set aside. Add a little more oil, stir in the shallots and garlic to the same pan. When translucent add to the mushrooms, about 5 minutes. Salt and pepper the beef. Add a little more oil to the Dutch oven and add half of the beef. Quickly brown the beef. Remove from pan and repeat with remaining beef. Add everything back into the Dutch oven. Stir in the beef broth mixture. Preheat the oven to 350 degrees. Put the beef in the oven for about 20 minutes. Remove from oven and put on medium heat on the stove top. Stir in the water and flour mixture, stir. When mixture has thickened cook for 5 minutes. Stir in the low fat sour cream off of the heat, do not let boil. Serve over brown rice. The rice recipe I used. 5.0 from 3 reviews Brown Rice with Dried Cherries and Pecans Author: Mary Ellen Recipe type: Side Dish Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 8 2 cups brown rice 7 cups water teaspoon salt 1/2 cup dried cherries fresh chopped parsley 1/2 cup chopped pecans 2 cups brown rice 7 cups water teaspoon salt 1/2 cup dried cherries fresh chopped parsley 1/2 cup chopped pecans Add the water, salt and rice to a pan. Bring to a boil. Turn down heat and cook for 50 - 60 minutes until tender. Add the chopped cherries, pecans and parsley off of the heat. Fluff together with a fork. Taste and add more salt if needed. Add the water, salt and rice to a pan. Bring to a boil. Turn down heat and cook for 50 - 60 minutes until tender. Add the chopped cherries, pecans and parsley off of the heat. Fluff together with a fork. Taste and add more salt if needed. Beef It’s What for Dinner website /Twitter / Facebook Beef. It’s What’s for Dinner / Pinterest / YouTube / Pinterest Healthy Meals with Beef Beef Recipes to Live A Flavorful Life in 2016 Beef Bulgogi from That Skinny Chick Can Bake Beef Multigrain Pilaf from Cindy’s Recipes and Writings Beef Tenderloin Tips with Brown Rice and Asparagus from Recipes Food and Cooking Beef with Broccoli from Palatable Pastime Bistro Steak Salad from Casa de Crews Cheesesteak Sandwich from Grumpy’s Honeybunch Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures Flavorful Asian Style Beef Curry Stir-Fry from A Kitchen Hoor’s Adventures Hungarian Goulash {Slow Cooker} from Curious Cuisiniere Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) from kimchi MOM Korean BBQ Pepper Nachos from Flavor Mosaic Portuguese Style Beef Lettuce Wraps from Family Foodie Ropa Vieja from The Crumby Cupcake Sauerkraut Brisket from Magnolia Days Skinny Beef Stroganoff Stuffed Spaghetti Squash from Cupcakes & Kale Chips Slow Cooker Classic American Chili from Meal Planning Magic Slow Cooker Porcupine Meatballs Over Whipped Cauliflower from Bobbi’s Kozy Kitchen Steak and Cabbage Stir-Fry from Cooking Chat Sweet & Spicy Asian Beef Tacos from Peanut Butter and Peppers Thai Beef with Vegetable Ribbons from Hezzi-D’s Books and Cooks Beef Bulgogi from That Skinny Chick Can Bake Beef Multigrain Pilaf from Cindy’s Recipes and Writings Beef Tenderloin Tips with Brown Rice and Asparagus from Recipes Food and Cooking Beef with Broccoli from Palatable Pastime Bistro Steak Salad from Casa de Crews Cheesesteak Sandwich from Grumpy’s Honeybunch Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures Flavorful Asian Style Beef Curry Stir-Fry from A Kitchen Hoor’s Adventures Hungarian Goulash {Slow Cooker} from Curious Cuisiniere Korean Beef Soondubu Jigae (Beef and Soft Tofu Stew) from kimchi MOM Korean BBQ Pepper Nachos from Flavor Mosaic Portuguese Style Beef Lettuce Wraps from Family Foodie Ropa Vieja from The Crumby Cupcake Sauerkraut Brisket from Magnolia Days Skinny Beef Stroganoff Stuffed Spaghetti Squash from Cupcakes & Kale Chips Slow Cooker Classic American Chili from Meal Planning Magic Slow Cooker Porcupine Meatballs Over Whipped Cauliflower from Bobbi’s Kozy Kitchen Steak and Cabbage Stir-Fry from Cooking Chat Sweet & Spicy Asian Beef Tacos from Peanut Butter and Peppers Thai Beef with Vegetable Ribbons from Hezzi-D’s Books and Cooks Plus: Delicious Lean Beef Recipes for #SundaySupper from Sunday Supper Movement Plus: Delicious Lean Beef Recipes for #SundaySupper from Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! 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