Beef tips in a cognac pepper sauce recipe

Beef Tips in a Cognac-Pepper Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing Beef Tips in a Cognac Pepper Sauce recipe, a dish that combines succulent beef with a rich and flavorful sauce. This recipe is perfect for those looking to impress guests or simply indulge in a gourmet meal at home. The tender beef tips are cooked to perfection and then smothered in a creamy sauce infused with the distinct taste of cognac and a hint of peppery goodness. With its luxurious flavors and easy preparation, this recipe is sure to become a favorite.

Keywords: beef tips, cognac pepper sauce, gourmet, indulgent, rich flavors.

Beef tips in a cognac pepper sauce recipe details

Beef tips in a cognac pepper sauce recipe, recipe Rating: 4.7
Number of votes:120

Seasoned beef tips are sauteed in butter and served in a decadent brown gravy with portobello mushrooms.
Ready in: 30 mins

Ingredients

Serves: 2

• 1 tablespoon flour
• 1/2 teaspoon garlic salt
• 1/8 teaspoon freshly ground black pepper
• 8 ounces tri-tip sirloin, cut into bite size pieces
• 2 tablespoons butter, divided
• 3 ounces portobello mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 10 ounces beef stock or beef broth
• 1/2 teaspoon kitchen bouquet browning sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon cognac
• freshly ground black pepper, to taste

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Place garlic salt, flour and 1/8 teaspoon black pepper in a ziploc bag. Then add the beef and shake to coat. Prepare a cast iron skillet over medium heat, melt 1 tablespoon of butter in it, be careful not to burn it. Butter tend to burn quickly, if exposed to high heat. Add the beef, and cook stirring frequently.

2. Add in the sliced mushrooms and the remaining 1 tablespoon butter, stir until mushrooms are tender.

3. For the cognac sauce: In a medium sauce pan over medium high heat, melt 2 tablespoons butter. Whisk in the flour until a blonde roux has developed. Slowly pour in half of the beef broth, whisking to combine. Add in the browning sauce, the Worcestershire sauce, and remaining beef broth whisking to combine. Add in the black pepper, stir to combine. Continue stirring until slightly thickened. Add in the cognac during the last minute of cooking, stir to combine.

4. Serve the beef tips, mushrooms and cognac pepper sauce over your favourite mashed potatoes.