Alright, alright, listen up y’all, let’s talk about them braised beef tenderloin tips. You know, the good stuff, the real tender meat.
First off, you gotta get yourself some of them tenderloin tips. Now, I ain’t talkin’ ’bout no gristly, tough meat. I mean the good, lean, nicely trimmed kind. You know, the kind that just melts in your mouth. Them fancy folks call it “extremely tender and flavorful ends of the Tenderloin.” I just call it good eatin’. And lemme tell ya, it ain’t just for the center of the plate, you can stick them on skewers too, make some kabobs, real fancy-like.
So, you got your meat, now what? Well, I like to do it up real nice, braised, like them French folks do. They call it “Braised Beef Tips”, somethin’ fancy like that. It’s real comfort food, you know, the kind that sticks to your ribs and makes you feel all warm and fuzzy inside. Perfect for a cold night, or when you just want somethin’ hearty.
Now, don’t go gettin’ all scared about the braisin’ part. It ain’t nothin’ complicated. It just means you cook it slow and low in some liquid, that’s all. Makes the meat so tender, you can cut it with a spoon, I tell ya.
Here’s how I do it. I ain’t got no fancy recipe, I just do it by feel, you know? But I’ll try to tell ya, so you can do it too.
- First, I get a big ol’ pot, yeah, the one I use for everything.
- Then, I put in a little bit of oil, just enough to coat the bottom. Don’t need too much.
- I heat up that oil real good, then I throw in them beef tips. Sear ’em up on all sides, get ’em nice and brown. That’s important, see, it gives it flavor.
- Once they’re browned, I take ’em out and set ’em aside.
Now, for the good stuff, the sauce. This is what makes it real special. I like to use some red wine, yeah, the kind you drink. Don’t go usin’ no fancy stuff, just somethin’ you like the taste of. And I add some beef broth, you know, the stuff that comes in them little boxes, or you can make your own if you’re feelin’ fancy. And then I throw in some onions and garlic, chopped up real fine, cause nobody wants big chunks of onion in their mouth.
Sometimes, I add a little bit of tomato paste too, just a spoonful or two, gives it a nice color and a little bit of sweetness. And some herbs, whatever I got on hand, thyme, rosemary, you know, them things. And don’t forget the salt and pepper, gotta season it up good, else it’ll taste bland.
- I bring that sauce to a boil, then I turn it down low, real low.
- Then I put them beef tips back in the pot, cover it up, and let it simmer.
- And I mean simmer, low and slow, for a couple of hours at least. The longer it simmers, the more tender it gets. You can’t rush good food, I always say. You just gotta let it do its thing.
Now, while that’s simmerin’, you can make some mashed potatoes, or some rice, or some noodles, whatever you like to eat with it. I like mashed potatoes myself, real creamy and buttery, perfect for soppin’ up all that good sauce. This whole dish, them braised beef tenderloin tips with mashed potatoes, that’s a meal fit for a king, or a queen, or just a good ol’ hungry person like me.
And when it’s done, oh honey, it’s somethin’ special. Them beef tips are so tender, you can just about cut ’em with a fork. And that sauce, it’s rich and flavorful, just coats your mouth in goodness. It goes so well with mashed potatoes, I’m tellin’ ya.
So, there you have it, braised beef tenderloin tips, my way. It ain’t fancy, it ain’t complicated, but it’s good eatin’, real good eatin’. And that’s all that matters, right? Good, honest food that fills your belly and warms your soul. You try it, and you’ll see what I mean. You’ll be makin’ it all the time, I guarantee it.
So go on, get yourself some tenderloin tips and get to braisin’! You won’t regret it. And don’t forget the mashed potatoes! They’re a must.
