I like buying whole cuts of meat and breaking them down. Whole ribeyes can be broken down in several ways- steaks only, prime rib roasts and steaks, ribeyes, ribeye caps, Delmonico steaks, or any combination. The same is with whole sirloins, whole pork loins, and such. But whole beef tenderloins are a conundrum. They’re very expensive (though much cheaper than buying individual steaks) but there is a waste when trimming it down. There are also many cuts unsuitable for a steak. While tenderloin medallions are popular, one of my favorite uses for the “nose” and the “tail” of the tenderloin is to cut it into bite-sized pieces and braise them in a wonderful brown gravy. It will be the most tender “steak tips” dish you’ve ever had. Read on for my “tips” on Tenderloin Tips in Brown Gravy Recipe.
Breaking Down A Tenderloin
In this article, I’m not going to go into detail on breaking down a beef tenderloin. Suffice it to say, that after peeling extraneous fat, removing the “chain,” trimming the “ear,” and cutting into the filet to form steaks, you’ll end up with some pieces of delicious beef that just aren’t usable as a steak. These pieces are either too small, too “long” (the tail pieces of the steak,) or are just trim pieces you may have from uniformly sizing the steaks. But, they are all Filet Mignon. So we have to have a flavorful use for them.
You can use some of the pieces for a “medallion dish.” cut the tail pieces into very thin medallions, then quickly cook, and serve with a sauce. Or, kebabs are a popular choice. Cut the nose and tail leftovers into uniform pieces, then thread them onto kebab skewers and grill. Or, you can do what I do and turn them into comfort food on steroids. Tenderloin Tips in Brown Gravy. Amazingly tender and even more flavorful.
Tenderloin Tips in Brown Gravy
“Steak tips in Brown Gravy” is a very common comfort food dish at many “meat and three” lunch places in the South. These dishes use sirloin trimmings, “stew meat” trimmings, or other beef cuts for protein. I have had many delicious renditions of that dish, so I’m not talking badly about them. This version, however, is going to feature filet trimmings. So, instead of the long braising time that sirloin or other cuts would need to make them tender, we’re going to have a much shorter cooking window.
An Easy Peasy Beefy Recipe
See what I did there-alliteration. My high school English teacher would be so proud. Anyway, this is a markedly easier recipe to make using tenderloin tips rather than beef trimming tips. Tenderloin pieces are always going to be tender, so the only goal is to make the gravy flavorful. I start by seasoning the tenderloin pieces in my Grillin’ Shake, then searing them in a large, hot skillet with a bit of oil. Next, remove the beef and add the onions and bell peppers. Cook them until softened, then add butter and flour and get a small roux going. Add the tomato paste, beef base, and garlic. A few dashes of my Woo Woo Sauce add a delicious, savory component. Cook for an additional 2 minutes. Add water, making sure to scrape the bottom of the pan for the flavorful fond. Simmer until thickening, then add your beef tips back and cook until everything is perfect- only about 5 more minutes. Serve over rice and enjoy!Print