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Beef Tenderloin Tips

Beef Tenderloin Tips



Pasture-raised Beef Stroganoff

1 ½ pounds Beef Tips
Salt and pepper, to taste
¼ cup butter
12 oz mushrooms, sliced
1 large onions, sliced
2 garlic cloves, finely chopped
¼ cup dry white wine
1 ½ cups beef broth
¼ cup all-purpose flour
½ tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
⅓ cup sour cream
3 cups of cooked egg noodles

  1. Season Beef Tips with salt and pepper. In a heavy skillet, heat 2 tablespoons of butter over medium-high heat, then add meat and cook until browned, about 3 minutes. Remove and set beef aside.
  2. Add remaining butter to the pan and add mushrooms, onions, and garlic. Sauté until tender, about 5 minutes.
  3. Add wine, stirring and scraping any bits from the bottom of the skillet.
  4. Add beef broth and cook to reduce the liquid by about 1/3, about 4 minutes.
  5. Whisk in flour, then add the Worcestershire and Dijon, stirring until incorporated, and sauce thickens. Add in beef and simmer over low heat, about 5 minutes.
  6. Stir in sour cream until heated through, about 1-2 minutes.
  7. Serve hot over noodles.

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Yamamoto Ranch

Wagyu
Pasture-raised, grain-finished
Palestine, TX
No unnecessary antibiotics
Hormone-free
GMO-free
Wagyu • Pasture-raised, grain-finished
Palestine, TX
No unnecessary antibiotics • Hormone-free • GMO-free

It was 30 years ago when Gary and Beverly Yamamoto saw a dream come to life. After years of visiting and developing a strong bond with Shogo Takeda, a longtime Wagyu legend in Japan, the American Takeda cattle herd, in its entirety, became the Yamamoto’s very own. With a ranch in Texas, the Yamamotos could now care for these beloved Wagyu in the rolling hills of Palestine. The Yamamotos also sell their herd’s prized genetics to other Wagyu ranchers across the country.


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