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Tenderloin Tips in Brown Gravy


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.