Beef Tips in Beer Sauce (Picadinho)

Beef Tips in Beer Sauce in white enamel cast iron skillet.

4.50 from 2 votes

Tender beef tips are simmered in a savory beer-infused gravy in this traditional Brazilian dish that's ready in under an hour!

Prep Time15

Cook Time30

Total Time45

Course: Beef

Cuisine: Brazilian

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

For the Picadinho

1 1/2 pounds beef tenderloin, sirloin or equivalent cut into 1/2-inch chunks
Salt and freshly ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
2 ounces slab bacon cut into small cubes
1 small onion finely chopped
3 cloves garlic minced
1 cup brown ale
1/2 cup beef stock
1 teaspoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon chopped parsley

For the Beurre Manie

1 tablespoon butter softened
1 tablespoon all-purpose flour

Instructions

For the Picadinho

In a large bowl, combine the beef, salt, pepper, paprika and flour. Mix well so all the beef chunks are coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook for 2-3 minutes or until browned. Remove to a bowl or plate and reserve.
Add the cubed bacon to the skillet and cook for 5 minutes or until the fat has rendered and the bacon is no longer raw.
Stir in the onion and cook for 2-3 minutes or until softened. Add the garlic and cook for 30 seconds to 1 minute or until fragrant.
Pour in the brown ale and cook, using a wooden spoon to loosen all the browned bits from the bottom of the pan until reduced by half.
Add the beef stock, brown sugar, mustard, Worcestershire sauce, bay leaf and a pinch of salt and pepper. Bring the mixture to a boil, then lower the heat to medium-low.
Return the beef to the pan, cover and simmer for 15 minutes or until the beef is very tender.
While the beef simmers, make the beurre manie: In a small bowl, stir the butter and flour together. Add the beurre manie to the beef and cook uncovered over medium heat until the gravy thickens. Remove the bay leaf. taste and adjust the seasoning. Stir in the parsley and serve immediately.

Notes

I used the "tail" of the tenderloin (narrow end) for this recipe. I buy a whole tenderloin about once a year and have the butcher trim it. From that, the butcher grinds the trimmings (produces about 2 to 3 pounds), which we use for burgers, then I cut the trimmed tenderloin into steaks, freeze it in portions and use the tail for recipes like this and for beef stroganoff.

Nutrition