Braised Tenderloin Tips

This one never fails to impress, which I love because it's so easy to prepare. Just a bit pricey, is all.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, toss your 3 lbs beef tenderloin with 1 1/2 Tsp soy sauce, 1 Tsp Worcestershire sauce, 1/2 black pepper, and 1 1/2 Tsp kosher salt. Make sure each piece is thoroughly coated with that savory mix. Let it sit while you prepare the pan.

Step 2

Grab your biggest sauté pan, braiser, or dutch oven - we need plenty of surface area plus high sides - and heat it over medium-high for a couple of minutes. Add a drizzle of avocado oil, just enough to coat the bottom, and then add your beef. Don’t overcrowd the pan—give those pieces room to sear, not steam. Let them cook undisturbed for about 3 minutes to get a nice brown crust, then flip and sear the other side for 1-2 minutes. If you need to do this in batches, go for it—just add a bit more oil as needed. Once seared, set the beef aside.

Step 3

In the same pan, add a little more oil if it’s looking dry, then toss in the 1 medium yellow onion. If you’ve got a good bit of fond (those flavorful brown bits stuck to the pan), drizzle in a splash of beef broth to loosen it up and deglaze the pan. Sauté the onions until they soften and turn golden, about 5-7 minutes.

Step 4

Push the onions to the side and add the 1 Tbsp tomato paste directly to the pan. Stir it around for a minute or two until it becomes fragrant and a deeper red. This step enhances the flavor—don’t rush it!

Step 5

Return the seared beef to the pan, then stir in the 2 1/2 Tbsp onion soup mix, 4 cups of beef broth, and the 2 C water. Mix everything well. Taste the broth and adjust the seasoning with more salt if needed. If you’re using the 1 Tsp browning sauce, stir that in now too.

Step 6

Bring the mixture to a boil, then cover with a lid and reduce the heat to medium. Let it simmer gently for about an hour, giving it a stir every so often.

Step 7

After an hour, the beef should have shrunk a bit and started to firm up. Remove the lid and continue simmering until the meat is tender and begins to fall apart when stirred. The sauce should reduce to a rich, thick gravy—if it looks a bit dry, stir in the remaining beef broth. Turn up the heat to medium-high for a final simmer, then take it off the heat. Dassit!

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