Description
Beef Tips in Cream Sauce with tender filet mignon, roasted mushrooms, Gorgonzola and a rich brandy cream sauce topped with flaky puff pastry.
Ingredients
Scale
For the Beef Tips:
- 1 1/2 pounds filet mignon, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Roasted Mushrooms:
- 8 ounces cremini or baby bella mushrooms, quartered
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
For the Cream Sauce:
- 1 tablespoon butter
- 1 large shallot, minced
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/3 cup brandy or cognac
- 3/4 cup beef stock
- 1 teaspoon Worcestershire sauce
- 3/4 cup heavy cream
- 2 to 3 ounces Gorgonzola cheese, crumbled
- Fresh parsley, for garnish
For the Puff Pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Cut the puff pastry into four equal pieces. Arrange on the prepared baking sheet.
- Whisk together the egg and water. Brush the tops of the puff pastry with the egg wash. Bake for 15 to 18 minutes, until puffed and golden. Set aside.
- Toss the mushrooms with olive oil, salt and black pepper. Roast, along with the puff pastry, at 400°F (205°C) for about 15 minutes, until tender and browned. Set aside.
- Pat the beef tips dry. Season with salt, black pepper and garlic powder.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the beef for 1 to 2 minutes per side, working in batches if necessary. Transfer to a plate.
- Reduce the heat to medium. Add the butter, shallot, and garlic to the same skillet. Cook for 1 to 2 minutes.
- Remove from heat. Carefully pour in the brandy and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
- Pour in the beef stock and Worcestershire sauce. Add the Dijon. Simmer for 3 to 5 minutes to reduce slightly.
- Add the heavy cream. Reduce the heat to medium-low and simmer gently until the sauce begins to thicken, about 6 minutes.
- Stir in 2 ounces of Gorgonzola until melted. Taste and add additional Gorgonzola, if desired.
- Fold the roasted mushrooms into the cream sauce.
- Return the beef tips and any accumulated juices to the skillet. Toss gently and cook for another 1 to 2 minutes, or until the beef reaches your desired doneness.
- Divide the beef tips, mushrooms and cream sauce among individual shallow bowls or plates.
- Place a piece of baked puff pastry on top of each serving. Garnish with fresh parsley. Serve immediately.
- ENJOY!
Notes
- Filet mignon gives you the most tender beef tips, but sirloin or another tender cut of beef can be substituted.
- If possible, allow the beef to come to room temperature for at least 30 minutes.
- Pat the beef very dry before seasoning to help develop a good sear.
- Sear the beef in batches to avoid overcrowding the skillet.
- Do not fully cook the beef during the initial sear. It will finish cooking when returned to the cream sauce.
- Start with 2 ounces of Gorgonzola. Taste the sauce before adding more.
- Cognac can be substituted for the brandy. For an alcohol-free version, use additional beef stock.
- Keep the puff pastry separate until serving. Place it on top of the beef tips just before serving so it stays crisp and flaky.
- Store leftover beef and sauce in the refrigerator for up to 3 days. Store leftover puff pastry separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American