No-mushroom tenderloin tips recipe with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking.
Ingredients
- olive oil: 1 Tbsp
- beef tenderloin, trimmed and cut into chunks: 2 pound
- green bell pepper: 1 piece (sliced)
- onion: 1 piece (sliced)
- steak seasoning: 1 tsp
- salt and ground black pepper: (to taste)
- fluid ounces beef broth: 8 piece
- garlic: 2 clove (minced, to taste)
- dashes Worcestershire sauce: 5 piece
- bay leaf: 1 piece
- packet dry brown gravy mix: 1 piece (.75 ounce)
Metric Conversion
Stages of cooking
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Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
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Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
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Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.
