Braised Beef Tips in Red Wine Sauce
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Braised Beef Tips is a wonderful French inspired comfort food meal. Make this recipe for perfect tenderloin tips with red wine steak sauce.
Something as delicious as red wine steak sauce needs to be spooned over something like mashed potatoes, but I had polenta on my mind instead. Creamy and cheesy, I made a batch of Instant Pot polenta as the tenderloin tips cooked. Easy enough and it all finished at the same time!
Typically one would spend lots of time stirring and keeping an eye on stove top cooked polenta, but I’m here to tell you the Instant Pot makes one amazing version with minimal effort on your part.
Video: Making Braised Beef Tips
Want to see how easy it is to make the beef tenderloin tips and the red wine pan sauce? Watch the video located in the recipe card at the bottom of this post.
Red Wine Steak Sauce
The simple red wine sauce for the braised beef tips is exceptional.
Butter and diced shallots sauté until softened, brown sugar, red wine and beef broth get added to create the sauce that reduces and gets finished with some butter.
I love fresh herbs to finish a sauce off with and thyme is what’s used in this dish.
So there you have it, Braised beef tips in an easy pan sauce. A simple, easy mid-week meal to serve the family with classic French-inspired flavors.
What to Serve with Braised Beef Tenderloin Tips
Serve over mashed potatoes, polenta or pasta if you like, and you can never go wrong with a side of roasted brussels sprouts or steakhouse creamed spinach.
This recipe, first published on Kevin is cooking August 14, 2017, was last updated with new content on Oct 11, 2019.
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Braised Beef Tips in Red Wine + Video
- 1 lb tenderloin beef tips chopped
- 1 tbsp bacon fat or olive oil
- 2 tbsp butter separated
- 1 shallot diced
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1/2 tsp salt
- 1/3 cup dry red wine
- 1/2 cup beef broth
- 2 tsp fresh thyme leaves chopped
- Heat bacon fat or olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.
- Add one tablespoon of butter to pan over medium heat and sauté the shallots until translucent. Add the brown sugar, salt and pepper and stir. Cook 2 minutes and add the red wine, beef broth and fresh thyme. Bring to a boil, lower heat to simmer and reduce by half.
- Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat. Serve over mashed potatoes, polenta or pasta of choice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I didn’t have shallots on hand but had garlic and onions so made due. A definite do again. I did add rosemary as that is my preference. Very good.
Excellent, thanks for the feedback Laura!
This was an excellent recipe! The beef tenderloin tips were so tender, and the sauce delicious! (And it went well with mashed potatoes)
Thank you! I am so glad you enjoyed it! Love that side you did!
This is my kind of comfort food! Love that it’s easy enough to make on a busy weeknight!
Don’t forget that crusty french bread, too!
What is your take on comparing sirloin beef tips, chuck roast, stew meat and other cuts of beef such as the ends of a whole untrimmed beef tenderloin? I don’t see sirloin beef tips in my markets as such. Perhaps they are called something else OR they are tips cut at home from a whole sirloin steak. I NEVER buy stew meat anymore because of epic fails in the past. I finally figured out it was always “select grade” and therefore tough and tasteless.
I would definitely use them especially the ends of a trimmed beef tenderloin, plus you can always ask your butcher what a good substitution would be. Some markets and butchers label meats differently.
I used your recipe but modified and cooked the whole thing I’m my instant pot.
So glad you tried and enjoyed this one Cindy!
This is seriously so delicious.
So happy you enjoyed this Elizabeth. Thanks for taking the time to come back and let me know, too. 🙂
Simple and spectacular! This is exactly the kind of recipe I turn to on busy weeknights! Thank you friend!
It’s exactly one of mine as well. Thanks Marissa. Love a good, quick one like this that tastes like it simmered all day. 🙂
Kevin, you’re killing me with your latest dishes! I’m kind of overloading on pasta and pizza here in Sicily, and all I want now is French and Asian food.
Haha! I am so envious you are actually in Sicily and have so enjoyed all the photos you two share on FB and IG. Keep them coming!
Hey Kevin. This is pure comfort food to me! And serving it over polenta is perfect. I’ve been on a mushroom kick lately so I would add some to this.
Mmmmmm anything with mashed potatoes or polenta, right? Mushrooms sound like a tasty add, too! 🙂
I love finishing with fresh herbs and pan sauces are seriously the BEST! We had stuffed chicken breasts the other day for dinner and had no intention of making a sauce, but when we saw all that goodness in the pan we just had to. This one looks super comforting and stick to ya ribs! Love it!
Thanks Dawn. Loved seeing your travel pics the other day, so beautiful!