Use beef tenderloin trimmings to make a super tender version of “Beef Tips and Rice.” This dish is usually made from sirloin or tougher beef pieces and has to simmer for quite a while. I use the trimmings from cutting a whole beef tenderloin for this dish, and it’s an amazing meal for a weeknight dinner.
1 pound beef tenderloin trimmings
1 medium yellow onion, diced
1/2 green or red bell pepper, diced
1 TBS Garlic Blend
1 TBS butter
1 TBS flour
1 clove garlic, minced
1/2 TBS Woo Woo Sauce
1/2 TBS Tomato Paste
1 TBS beef base concentrate
2 cups water
Salt and pepper, to taste
Cut tenderloin pieces into bite-sized pieces. Season thoroughly with Garlic Blend. Add oil to a deep-sided skillet over medium-high heat. Add tenderloin pieces and brown, then remove to another plate.
Add onions and peppers and cook for 4-5 minutes. Reduce heat to medium, add garlic and cook for 1-2 more minutes.
Whisk in butter and flour. Cook for 4-5 minutes to form a roux, stirring often.
Add tomato paste, beef base, Woo Woo, and water. Bring to a light simmer, then add tenderloin tips back in. Cook for 5-6 minutes then serve over cooked white rice.