January 5, 2013

Beef Tenderloin Tips in Wine Sauce

On the Menu Today~
Beef Tenderloin Tips in Wine Sauce

In my neck of the woods,
you will most likely find this
Classic Dish on Supper Club Menus.

This tasty dish goes by several names:
Beef Tips, Beef Stroganoff, Company Beef and
Beef Tenderloin Tips in Wine Sauce~

Serve Beef Tenderloin Tips in Wine Sauce over
Hot, Buttered, Egg Dumpling Noodles~

This is my version of that Classic
 Northwoods House Specialty.

Beef Tenderloin Tips in Wine Sauce

  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons oil
  • 2 tablespoons butter
  • salt and pepper to taste
  • 2 cans cream of mushroom soup
  • 1 package beefy-onion soup mix
  • 1 cup red wine
  • 2 (8 oz) beef tenderloins, cut into large pieces
  • 1/4 cup sour cream, optional
  • 16 ounce package egg dumpling noodles
Cooking Directions
  1. Saute' garlic, shallot and sliced mushrooms in oil and butter, add salt and pepper to taste. Mix together soup, beefy-onion soup mix and red wine.
  2. Add mushroom mixture to soup mixture, mix well. Add beef tenderloin, mix well.
  3. Pour all into a 2 quart buttered casserole dish, cover tightly with foil.
  4. Bake at 300º for 2-1/2 hours, remove foil. Stir in sour cream if using.
  5. Bake 1 hour longer, uncovered.
  6. Cook noodles according to package directions. Drain, toss with 2 tablespoons butter.
  7. Serve tenderloin tips over hot buttered noodles.
    Beef, Red WineGarlic, Onion, Sour Cream, Pasta, Mushroom, Casserole
*This recipe can be doubled with the same great results

*Left-overs are fantastic!
Mix together any left-over buttered noodles with
any left-over beef tenderloin tips in wine sauce and
bake at 350º until hot and bubbly.
Super delicious~

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