… from the California Kitchen
How you doin”? The longer the pandemic continues the more we crave “comfort foods.” This is a recipe that restaurants serve to use up “ends and pieces” or the trimmings of the beef that was cut in-house. Since many restaurants no longer cut their own meat, beef dishes like this have all but disappeared from many menus.
When you pressure cook in an Instant Pot the beef tips will be very tender and quite delicious. The braising and pressure cooking create a wonderful, unctuous (in a good way), rich gravy. Personally, I prefer to serve this amazing beef dish over mashed potatoes—that’s what mashed potatoes were invented for. The gravy even makes instant mashed potatoes taste great. But if you prefer, you can also serve them over rice or wide egg noodles.
Prep time: 25 minutes
Cook time: 25 minutes
Natural pressure release time: 10 minutes
Yield: 4 servings
For the dredge seasoning
4 tablespoons all-purpose flour
1 tablespoon corn starch
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1-teaspoon kosher salt
1/2 teaspoon pepper
For browning the beef
2 pounds beef filets tips, cut in 2-inch cubes
3 tablespoons olive oil
For the gravy
2 tablespoons unsalted butter
1 cup chopped yellow onion
3 tablespoons minced garlic
1/3 cup red wine
1-1/2 cups beef stock
1-1/2 tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
To make the dredge seasoning
Chefs Secret: Not quite thick enough for your taste? Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until dissolved. Turn on SAUTÉ function again and stir in the amount of cornstarch mixture until thickened to your taste.
Quip of the Day: “God, grant me the senility to forget the people I never liked, the good fortune to run into the ones I do, and the eyesight to tell the difference.”
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