Recipe

Bright & Herbal Beef Tips

Tender seared beef tips in a lemony, herb-packed pan sauce with garlic, Dijon, and a splash of broth. Cozy, quick, and seriously fresh tasting.

By Matt Campbell

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4.8

A skillet of seared beef tips coated in a glossy lemon herb pan sauce with chopped parsley and thyme, served over creamy mashed potatoes

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Beef tips usually lean cozy and brown, which I love. But sometimes you want that same comfort with the lights turned on. This is that version: bright, herbal beef tips with crisp-edged steak bites and a pan sauce that tastes like you actually opened a window and let fresh air into your dinner.

The move is simple. We sear the beef hard, build a quick sauce with garlic, Dijon, broth, and lemon, then finish with a big handful of herbs. It hits buttery, tangy, and savory all at once, and it behaves on a weeknight. Serve it over mashed potatoes, rice, or egg noodles and let the sauce do the talking.

Close-up of beef tips sizzling in a skillet as a golden crust forms on the edges

Why It Works

Fast flavor build: Sear first for browned bits, then use those bits to power the sauce.
Bright, not harsh: Lemon goes in at the end so it tastes fresh, not muted or bitter.
Herbs for days: Parsley plus a little thyme makes it taste restaurant-y without being fussy.
Flexible serving: The sauce is glossy and spoonable, perfect for potatoes, rice, or noodles.

Pairs Well With

Storage Tips

Refrigerate: Store beef tips and sauce together in an airtight container for up to 3 to 4 days. Cool quickly before refrigerating.

Reheat gently: Warm in a skillet over medium-low with a splash of broth or water until steaming hot (about 165°F). Avoid blasting it in a very hot pan or the beef can get chewy.

Freeze: You can freeze for up to 2 months, but herbs fade. If you plan to freeze, stir in a little fresh parsley after reheating for the best pop.

Leftover glow-up: Chop the beef, warm it in the sauce, and pile it into toasted rolls with a little mayo or horseradish.

Common Questions

What cut is best for beef tips?

Sirloin is the sweet spot for price and tenderness. Ribeye is luxurious. Chuck works but wants a longer braise, so save it for slow cooker beef tips.

Do I need red wine for this recipe?

Nope. This version leans on broth, Dijon, and lemon for brightness. If you want a little extra depth, add 1 teaspoon Worcestershire (already optional here) or finish with a tiny splash of apple cider vinegar.

Can I add wine anyway?

Yes. Swap in 1/4 cup dry red or white wine for the same amount of broth when you deglaze, then let it simmer for 1 to 2 minutes before adding the remaining broth.

Why did my beef turn out tough?

Usually one of two things: the pan was not hot enough to sear quickly, or the beef was cooked too long after the sauce was added. Sear hard, pull it while it is still a little pink inside, then just warm it through in the sauce at the end.

How do I thicken the sauce?

Pick one method:

Flour (in the recipe): Lightly dusting the beef gives you a naturally silkier, slightly thicker sauce as it simmers.

Cornstarch (fast fix): If you skipped flour and want it thicker quickly, mix 1 teaspoon cornstarch with 1 tablespoon cold water, whisk it in, then simmer 30 to 60 seconds.

Can I use dried herbs?

You can, but use less. Try 1 teaspoon dried thyme in the sauce and finish with whatever fresh herb you have, even if it is just parsley or chives. Fresh at the end is the whole bright-and-herbal point.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch heavy skillet (cast iron or stainless steel is ideal)
Tongs
Cutting board and sharp knife
Measuring spoons
Microplane or zester (optional, for lemon zest)

I started making these beef tips when I realized I was defaulting to the same dark, heavy sauces every time I wanted something comforting. Which is fine, until you take a bite and think, wow, this tastes like 7 PM in February.

So I borrowed a trick I love from brighter pasta dishes: build the sauce from the pan, then wake it up at the end with lemon and a generous handful of herbs. The first time it worked, I literally stood at the stove, spoon in hand, doing “just one more taste” until the beef tips were basically gone. That is how you know it is a keeper.