Beef Tips and Gravy

Switch steps 9 and 10 Add corn starch last

Just not a fan of rosemary or thyme, was all I could taste. I would make it again, but I would leave that out.

I'd use a different cut of beef next time.

1. Combine beef seasoning mix and measure out gravy ingredients before beginning. 2. Cut meat into 1-inch cubes, discard any large pieces of fat. 3. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again. 4. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor. 5. Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor. 6. Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes. 7. Add the garlic and cook for 1 minute. 8. Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil. 9. Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained. 10. Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat. 11. Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies. 12. Serve with mashed potatoes, egg noodles, or over rice!