Cajun Tender Tips Recipe

Marinate the beef

In a medium bowl combine 2 tbsp olive oil, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 3 cloves minced garlic, 1 tsp hot sauce (if using), 3 pinches kosher salt, and 1 tsp freshly ground black pepper. Add the beef tips and toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours to allow flavors to penetrate.

Prepare the vegetables: thinly slice the onion, green and red bell peppers, and slice the celery on a bias. Mince the additional 2 cloves of garlic and set everything aside.

Sear the beef

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbsp neutral oil or a splash of olive oil. Working in one or two batches to avoid crowding, add the marinated beef tips in a single layer. Sear without moving for about 1–2 minutes per side until a deep brown crust forms but the interior is still medium-rare to medium (internal temp ~130–140°F / 55–60°C). Remove seared beef to a plate and tent loosely with foil.

Cook the vegetables

Reduce heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter to the same skillet. When butter foams, add the sliced onion, bell peppers, and celery. Sauté, stirring occasionally, until vegetables soften and begin to caramelize, about 6–8 minutes. Add the minced 2 cloves garlic in the last 1–2 minutes and cook until fragrant.

Build the sauce

Sprinkle 1 tsp flour over the vegetables and stir for 30 seconds to cook the raw flour taste. Add 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up browned bits from the pan with a wooden spoon. Bring the sauce to a simmer and reduce for about 3–4 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

Finish with beef

Return the seared beef and any accumulated juices to the skillet. Stir to coat in the sauce and simmer together for 1–2 minutes to bring the beef up to temperature and meld flavors. Turn off the heat and stir in the remaining 1 tbsp butter and 2 tbsp chopped fresh parsley. If desired, squeeze half a lemon over the pan for brightness.

Spoon the Cajun tender tips and vegetables over cooked rice, grits, or mashed potatoes. Garnish with sliced green onions and an extra sprinkle of parsley. Serve immediately.