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Beef Tips Blue Recipe

Inspired by Peterlins
Time30m
Serves3

Creamy Bleu cheese sauce.

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Ingredients

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Beef

Sauce

Method

Beef

1

Season and Dredge

Pat the beef tips dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly toss the beef pieces in 2 tablespoons of all-purpose flour until just coated; shake off excess flour.

2

Sear the Beef

Heat 2 tablespoons vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering and the butter is foaming. In a single layer (work in two batches if necessary to avoid crowding), add the beef tips and sear 2–3 minutes per side until a deep brown crust forms but interior is still slightly pink (or cooked to desired doneness). Transfer seared beef to a plate and tent loosely with foil; reserve pan drippings in the skillet.

Sauce

3

Sauté Aromatics

Reduce heat to medium. If the skillet is dry, add 1 teaspoon butter or a splash of oil. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

4

Deglaze

Pour in 1 tablespoon dry white wine (or substitute beef broth) and use a wooden spoon to scrape up the brown fond from the bottom of the pan. Let the wine reduce about 30–60 seconds.

5

Build the Sauce

Add 3 tablespoons beef broth to the pan and bring to a gentle simmer. Stir in 3 ounces heavy cream and 1 ounce half-and-half. Whisk in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce.

6

Melt the Bleu Cheese

Reduce heat to low. Add 3 ounces crumbled bleu cheese to the sauce and stir gently until the cheese melts and the sauce is smooth and creamy. If the sauce is too thick, add up to 1–2 tablespoons additional beef broth or cream to reach desired consistency. Taste and adjust seasoning; add black pepper to taste (salt may not be necessary because bleu cheese is salty).

7

Finish

Return the seared beef tips and any accumulated juices to the skillet, stirring to coat the beef in the bleu cheese sauce. Simmer together 1–2 minutes more over low heat until beef is heated through and sauce clings to the meat.

8

Garnish and Serve

Sprinkle 1 tablespoon chopped fresh parsley over the beef tips if using. Serve immediately over mashed potatoes, rice, buttered noodles, or roasted vegetables.