French Onion Braised Tenderloin Tips

This French Onion Braised Beef is a cozy, indulgent dinner that comes together with minimal fuss.

November 04, 2024

This French Onion Braised Beef is a cozy, indulgent dinner that comes together with minimal fuss.

Tender beef tips are seared until golden brown and nestled into a bed of caramelized onions. The meat and onions simmer in a rich wine and beef stock sauce until the beef is perfectly cooked and the sauce is thick and luxurious.

Serve these tender beef tips over creamy mashed potatoes. Then watch everyone at your table swoon.

It’s restaurant-quality comfort food made right in your kitchen!

*Recipe created by KJ and Company!

These aren’t your average beef tips. Cut from premium Certified Piedmontese filet mignon, these grass-fed, grass-finished tenderloin tips deliver incredible tenderness and flavor in perfectly portioned bites. Here’s what makes them special:

• Cut from their prized filet mignon for maximum tenderness
• Grass-fed and grass-finished for optimal nutrition and flavor
• Raised sustainably in the Midwest without hormones or antibiotics
• Naturally leaner than conventional beef, but just as tender
• Perfect for quick, elevated weeknight meals

Ingredients

• 32 oz Grass Fed Grass Finished Certified Piedmontese Tenderloin Tips
• 2 tablespoons extra virgin olive oil
• 2 yellow onions, thinly sliced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon garlic, chopped
• 1 cup dry white wine
• 32 oz beef stock

Instructions

1. Heat 1 tablespoon of the olive oil in a large dutch oven over medium heat. Working in batches, sear the tenderloin tips until golden brown on all sides. Set the beef aside on a plate. 
2. Add the remaining tablespoon of olive oil into the dutch oven and add in the sliced onions. Reduce the heat to low and allow the onions to caramelize for about 15 minutes, stirring occasionally. 
3. When the onions are deeply caramelized, add in the salt, thyme and garlic and stir to combine. Deglaze the pan with the white wine and reduce for 5 minutes or until the wine is reduced by half. Add the beef back into pan with the onions. 
4. Pour in the beef stock and bring the heat back up to medium to bring the liquid to a low boil. Then, reduce the heat back to low and allow to simmer for another 30-35 minutes, or until the beef is tender and cooked through and the sauce has reduced and thickened slightly. 
5. Serve spooned over mashed potatoes and enjoy!

Note:

1. This recipe works best using a cut of beef that is tender (such as these tenderloin tips). If using a tougher cut of meat (chuck roast, stew meat etc.), the beef will need a couple hours of braising time in order to be tender. 

*To view the original recipe, Click Here