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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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Laurel Springs Farm

Black angus
Pasture-raised, grain-finished
Marion, VA
No unnecessary antibiotics
Hormone-free
Black angus • Pasture-raised, grain-finished
Marion, VA
No unnecessary antibiotics • Hormone-free
Raised on pastures and homegrown alfalfa, corn and hay, cattle live a stress-free life on the 1,000+ acres at Laurel Springs Farm. Seth, a fifth-generation farmer, and his wife Courtney are passionate about the animals they raise; the fields they plant, live, and work on; and the land they preserve.

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Frozen at peak freshness, your vacuum-sealed meat arrives in our cutting-edge, biodegradable, recyclable packaging.

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Keep up the good work fellas because you have ruined me forever now for buying the best beef I've eaten in two decades. I won't ever buy in the grocery store again.

Carla H. of Albuquerque, NM

55 orders from KD Piedmontese, Five Dot Ranch, Matorka Aquaculture and 21 more farms

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