A delicious, quick meal that will use some of your filet is beef stroganoff. This is the recipe I use...sounds complicated but you can simplify the sauce. The point is that the beef is sliced thin and quickly, very quickly, sauted and then tossed with the sauce and served over egg noodles. Delicious ! Beef Stroganoff (Silver Palate) 3 Cup Crème Fraiche (can use sour cream) 1 1/2 Tbl Dijon mustard 3 Tbl tomato paste 3 Tbl Worcestershire sauce 2 Tsp paprika 1/2 Cup demiglace (or good beef broth) 3/4 Tsp salt fresh black pepper To Taste 1 Lb firm small sized, white button mushrooms 10 Tbl butter (or a combo of butter)and EVOO 24 pearl onions 3 Lb of beef filet Italian parsley Chopped Combine creme fraiche, tomato paste, mustard Worcestershire, paprika, demiglace (or beef broth if you don't have demi glace), salt and pepper in a medium size sauce pan. Simmer slowly for 20 minutes or until sauce is slightly reduced. Do not boil. Remove from heat and let sit covered. Cut a small x in the bottom of each onion. Bring a pot of water to the boil and drop the onions in the boiling water for 5 minutes. Drain the onions and run under cold water. Peel the onions. Melt 3TBSP of butter in saut pan. Saute Mushrooms until tender. Remove mushrooms and add 3 TBSP more butter, saute onions just until lightly golden. Remove the onions from the pan and add to mushrooms. Cut the meat into thin slices on the diagonal. Heat the remaining butter in the same pan. Cook on high heat just until lightly browned,do not over cook.This dish can be prepared to this point several hours before serving. To complete, set sauce over medium low heat and bring to a bare simmer. Add mushrooms, onions and any accumulated juices. Simmer 5 minutes. Add beef and juices, heat just until meat is heated through. Serve immediately over hot noodles , garnish with the parsley.

This is from the Recipe Exchange - I made it last week using sirloin tips, it is delicious - see the notes for the difference serving sizes. RE: RECIPE: Sirloin Tips * Posted by angelaid (My Page) on Mon, Sep 11, 06 at 12:26 Here's one of our favorites: FeathermomÂs Recipe for Beef Burgandy. YUM!YUM! 1/2 lb. boneless beef sirloin steak, cut into 1/4 inch strips 2 tbsp. diced onions 2 tps. butter 1 1/2 cups sliced fresh mushrooms 3/4 cup beef broth 1/4 + 2 tbsp. water, divided 1/8 tsp. basil 1 whole clove 1 tbsp. dried parsley flakes 1/4 tsp salt 1/8 tsp pepper 1 tbsp all-purpose flour 1/2 tsp browning sauce 2 1/2 cups uncooked noodles (cooked according to package directions) In a dutch oven, brown beef and onion in butter. Add mushrooms, broth, 1/4 cup water, parsley, basil, clove, salt and pepper. Bring to a boil. Reduce heat; and simmer for 1 hour. Combine flour and remaining water; stir into beef mixture. Bring to a boil; cook and stir until thickened (about 2 minutes.) Discard clove. Stir in browning sauce. Serve over noodles. Makes 2 servings. Notes from Ang: I used 2 lbs of beef, 1 whole onion, a whole tray of sliced mushrooms, 2 1/2 cups of beef broth and added 1/2 cup of Chianti wine. It would probably serve 4. I've made this several times and it's been a big hit! Notes from magothyrivergirl:angelaid, I saw your recipe for sirloin tips yesterday while looking for some inspiration for something different to make for dinner. It was delicious and will go in my favorites file. I used about 1 lb of sirloin tips, adjusted the other ingredients accordingly - added about 1/3 cup of a good Burgundy & served over egg noodles. Thank you for sharing this recipe - in 2006! & to clownwacko for moving this up.

The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for. I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!! Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly. Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm. Here is a link that might be useful: Tri Tip names

Bottom round = Swiss Steak at our house. I can quarts of tomatoes/peppers/celery/onion/carrots for this one... * Exported from MasterCook * Swiss Steak Recipe By :Katie, adapted from 70's Joy of Cooking Serving Size : 0 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- trimmed of fat seasoned flour* 1/2 cup onion -- chopped 1/2 cup carrots -- chopped 1/2 cup celery -- chopped 1/2 cup green pepper -- chopped 1 pint tomatoes, canned -- (or a 15 oz. can) 1 cup beef broth Cut round steak into serving size pieces and pound in seasoned flour. Brown in a little oil. Place in a casserole dish. Saute onion, carrots, celery and peppers until limp. Stir in tomatoes and broth. Pour over steak and bake 1 1/2-2 hours at 325F. Thicken the gravy if necessary, and serve over mashed potatoes. *Season flour with salt, pepper, onion powder and garlic powder. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Steak With Mushrooms Recipe By :Katie, adapted from Betty Groff's Country Goodness Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- trimmed of fat 3 tablespoons butter 2 cups sliced mushrooms 1/2 cup chopped onions flour, seasoned with salt and pepper 1 1/2 cups beef broth Saute the onions and mushrooms for about 5 minutes. Remove and set aside. Pound flour into beef, cut into serving size pieces and brown in remaining butter. Add broth and vegetables. Cover and simmer on low until very tender, about 45 minutes. Good over noodles. - - - - - - - - - - - - - - - - - - -