Ruth’s Chris–Style Beef Tips in Burgundy Mushroom Sauce

Instructions:

1. Season the beef tips generously with salt and black pepper on all sides.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the beef tips in batches until browned on all sides. Remove from the skillet and set aside.
4. Reduce the heat to medium and add butter to the same skillet.
5. Add the mushrooms and cook until browned and tender, about 5 minutes.
6. Stir in the garlic and cook for about 30 seconds, until fragrant.
7. Pour in the Burgundy wine, scraping up any browned bits from the bottom of the pan.
8. Simmer for 5 to 7 minutes, allowing the wine to reduce by about half.
9. Add the beef broth, Worcestershire sauce, and thyme, stirring to combine.
10. Return the beef tips to the skillet and simmer for 10 to 12 minutes, until the meat is tender.
11. If a thicker sauce is desired, stir in the cornstarch slurry and simmer until the sauce reaches your preferred consistency.
12. Garnish with fresh parsley and serve hot.

Variations :

• Substitute shallots for garlic for a slightly sweeter, more refined flavor.
• Add a splash of heavy cream at the end for a creamier Burgundy sauce.
• Use rosemary instead of thyme for a bolder herbal note.

Tips :

• Do not overcrowd the pan when searing the beef; this ensures proper browning.
• Choose a red wine you enjoy drinking, as its flavor will concentrate in the sauce.
• Let the beef rest briefly before serving to keep it juicy and tender.