This is a classic recipe for Sirloin Tips with a rich wine sauce. Sirloin Tips get quickly seared and then slow cooked in a dutch oven for 2 hours in a mixture of vegetables, wine, and beef consommé.
I grew up eating this Sirloin Tips recipe. It’s a hearty meal that was on regular rotation at the Graham household. One batch was enough to feed a family of five, which I am sure is one of the reasons it was on the dinner table so often.
You can serve the sirloin tips over mashed potatoes, egg noodles, or grits. My mother always served them with egg noodles, but I have found that I love pairing this recipe with cheesy grits. The sirloin tips has a great sauce, so you want to pair it with something so you can eat up every last bit of it. Egg noodles are a lighter option, while mashed potatoes and grits are a bit heartier and heavier.
One thing that I love about this meal is that it tastes even better the next day. The beef gets extra tender as it soaks in the sauce. Sometimes I prepare this meal a day early if I am having a dinner party. The day off I just need to reheat! It takes the pressure off entertaining because most of the work is already done. Plus, it gives me plenty of time to clean up all the mess before guests arrive.
If you aren’t able to find Sirloin Tips at your grocery store, you can use Tri Tips instead. Beef broth can be used in place of of beef consommé, although I am usually able to find Campbell’s beef consommé at the grocery store. Feel free to add more of the vegetables if you have a favorite – I usually double the amount of mushrooms.
How to Make Sirloin Tips:
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 2 pounds Beef Sirloin Tips (or tri tips) cut into 1 inch cubes
- 2 Bell Peppers (red, green, orange or yellow) chopped
- 1 Onion
- 1 cup sliced Mushrooms
- 2 cloves Garlic
- 1 can Beef Consommé, 10 oz (or beef broth)
- 1 1/4 cups Red Wine (I used Pinot Noir)
- 2 tablespoons Soy Sauce
- About 1/2 cup All Purpose Flour for dredging, seasoned with salt and pepper
- 1 tablespoon dried Tarragon
Melt 1 tablespoon butter with 1 tablespoon olive oil in a dutch oven and sauté the onions. When it starts to soften, add the peppers, mushrooms and garlic. Saute for 6-8 minutes, until the peppers are soft. Remove and reserve for later.
Toss the meat in the seasoned flour. Using the same dutch oven (wipe it clean if necessary), brown the dredged meat in small batches adding more butter and oil to coat the bottom of the dutch oven as necessary. You will likely need to brown the meat in batches.
Once all the meat is browned return it all to the pot. Stir in the consommé, wine and soy sauce. Return the sauteed vegetables. Add the tarragon and heat until boiling.
Cover and reduce the heat so that the mixture simmers slowly for about 2-3 hours, or until the meat is tender.
If the sauce needs to be thickened, add a mixture of 2 tablespoons cornstarch that has been combined with ¼ cup of water. Add, stir constantly until boiling and cook for 1 minute. Serve over rice, mashed potatoes, grits, or egg noodles.
This tastes best when prepare a day in advance. If doing this, cook the meat for just 1 hour, then store in the fridge. Before serving, spoon off any fat that has hardened on the top and let simmer for 2 hours.
Amount Per Serving: Calories: 547 Total Fat: 30g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 149mg Sodium: 559mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 44g
And if you want to pair this recipe with cheesy grits – here is that recipe!
- 1 1/2 cups of Water
- 1 1/2 cups of Half and Half
- 1/2 teaspoon Salt
- 1 cup of Grits
- 2 tablespoons Butter
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Sharp Cheddar Cheese
Combine the water, half and half, and salt in a large pot. Bring to a steady simmer and then add the grits. Whisk to combine.
Let the grits slowly simmer over low heat for about 25 minutes, until they are very thick. Whisk periodically, this is the trick to getting smooth creamy grits.
Once the grits have cooked for 25 minutes, add 2 tablespoons butter, the cream, and 1/4 cup of cheddar cheese. Stir to combine.
Serve once all of the cheese has melted.
Different brands of grits can have different cooking times. It may take up to 45 minutes for thicker stone ground grits to cook.