Garlic herb beef tips with creamy parmesan sauce

Garlic Herb Beef Tips with Creamy Parmesan Sauce There are dinners that look like they belong on a restaurant table but are secretly incredibly simple to make at home. These Garlic Herb Beef Tips are exactly that. Tender pieces of beef are cooked with garlic and herbs, then finished in a silky Parmesan cream sauce. It’s rich without being overly heavy, and the sauce is absolutely made for spooning over mashed potatoes. This is the kind of dinner I love for a cool evening—simple ingredients, one skillet, and just enough indulgence to make an ordinary weeknight feel a little special. Garlic Herb Beef Tips with Creamy Parmesan Sauce Serves: 4 Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Ingredients 1 1/2 pounds sirloin steak, cut into bite-size pieces 1 tablespoon olive oil 2 tablespoons butter, divided 4 cloves garlic, minced 1 teaspoon fresh thyme leaves 1/2 teaspoon dried rosemary 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup beef broth 3/4 cup heavy cream 1 teaspoon Dijon mustard 1/2 cup freshly grated Parmesan cheese 1 teaspoon Worcestershire sauce Fresh parsley or thyme, for serving Instructions 1. Season the beef. Pat the beef dry and season with salt, pepper, rosemary, and thyme. 2. Cook the beef. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the beef in a single layer, working in batches if necessary. Cook just until browned and cooked to your preferred doneness. Transfer the beef to a plate. 3. Start the sauce. Reduce the heat to medium. Add the remaining tablespoon of butter and the garlic. Cook for about 30 seconds, just until fragrant. Pour in the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. 4. Make it creamy. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer and cook for 3–4 minutes. Reduce the heat to low and stir in the Parmesan until melted and the sauce is smooth. 5. Finish the beef. Return the beef and any accumulated juices to the skillet. Toss gently in the sauce and cook for another minute or two, just long enough to warm everything through. Taste and adjust the salt and pepper as needed. Finish with fresh parsley or thyme before serving. What to Serve With It Mashed potatoes are my first choice here. That creamy garlic-Parmesan sauce practically demands them. You could also serve the beef over buttered egg noodles, soft polenta, or roasted potatoes. Add green beans, roasted broccoli, or a simple salad and dinner is done. A Few Notes Don’t overcrowd the skillet. Giving the beef a little room is what creates that beautiful browned exterior instead of steaming it. Grate your own Parmesan. Freshly grated Parmesan melts much more smoothly into the cream sauce than pre-shredded cheese. Don’t overcook the beef. Once it goes back into the sauce, you’re really just warming it through. Want extra sauce? Add another 1/2 cup of beef broth and 1/4 cup of cream. Let it simmer a little longer before returning the beef to the pan. Make It Your Own Add sliced mushrooms after removing the beef and cook them until tender before making the sauce. You can also add caramelized onions for a sweeter, deeper flavor. And definitely put some bread on the table. Leaving that sauce behind would be a terrible waste.
image