Beef Gravy

Gravy for Beef

So you’ve made a filet – what a great treat!  The folks in your house must be so happy.  But you want to take all of that flavor and notch it up a level.  Those browned bits in the pan, left from searing and cooking the beef, also called the fond, will become the base for an immensely flavorful gravy.

Beef Gravy: This pan sauce gravy is a quick way to enhance any seared or even roasted beef dish with just a few pantry ingredients.

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You can use this old-fashioned gravy technique for all kinds of cuts of beef from filet mignon, to petite filet, to roast beef to London Broil.  Also think of this method when you are searing and cooking other meat as well, like pork chops, chicken, and so on.  This savory brown gravy turns any cut of beef into a fantastic meal (please don’t forget the mashed potatoes; see recipes for all below!) For white gravy, click here!

How to Make Gravy with No Lumps

There are a few tips to making gravy without any lumps:

1. Sprinkle the flour into the pan instead of dumping it all in.  
2. Make sure there are pan drippings or some fat in the pan, and make sure you whisk frequently so that the flour toasts and blends in smoothly.  This will make a roux, which is the base for your gravy. Allow the flour to toast for a bit before adding the liquid.
3. Add the liquid (broth, wine, water, stock) gradually and whisk constantly as you pour.
4. Strain the gravy through a mesh strainer, pressing it through, and discarding any solids left behind in the strainer.

To make beef gravy taste even better, you can also add things like roasted garlic paste and fresh herbs to the gravy for additional flavor.  A dash of Worcestershire sauce adds more depth and umami, too.

Beef Gravy: You can use this old-fashioned brown gravy technique for all kinds of cuts of beef from filet mignon, to petite filet, to roast beef to London Broil. 

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Thick Beef Gravy

The flour will add thickness to this gravy.  If your gravy seems to be getting too thick, you can add a bit more hot broth or water to reach the desired consistency.

How to Make Beef Gravy

Once you have pan seared and finished cooking your filet or other cut of beef, whether on the stove or in the oven, remove the meat, tent it with foil to keep warm, and don‘t clean that pan! Leave 2 tablespoons of the pan drippings in the pan, and drain off any extra.

Return the pan to medium heat and melt the butter.  Add the garlic and onions, and saute, stirring frequently for 3 minutes, until the vegetables have softened slightly. 

Sprinkle over the flour and whisk until the flour is incorporated into the base, about 2 minutes. 

Add the red wine and whisk for a minute until it is mostly evaporated.  Pour in the broth and stir and scape until the browned bits release from the bottom of the pan.  Add salt and pepper and the sherry vinegar.  Whisk until smooth. 

Pour the gravy into a mesh strainer and press it through.  Discard any solids left on the strainer.

Serve the gravy warm on the side, or drizzle the sauce over the meat.

Reheating Leftover Gravy

When you store gravy it will also thicken further in the refrigerator. Reheat it in a small pot over low heat, stirring frequently. You probably want to add at least a few tablespoons of broth or water to the pot as it warms. Gravy can also be reheated in the microwave, but give it a stir every 30 seconds so it heats evenly. You may want to lay a folded paper towel over the top of the gravy in a microwave safe bowl to prevent splattering.

What Goes with Beef Gravy

This gravy pan sauce is a quick way to dress up any seared or even roasted beef dish with just a few pantry ingredients. And who isn’t excited about gravy?

• Simple Filet Mignon
• Marinated Petite Filets
• Beef Tenderloin Roast
• Roast Eye of Round Beef
• And don’t forget the Mashed Potatoes!

What to Serve with Beef with Gravy

Potatoes!  This gravy goes perfectly with a heap of mashed potatoes (or any kind of potatoes or grains).  Try:

• Parmesan Mashed Potatoes
• Herbed Mashed Potatoes
• Roasted Potatoes
• Garlic Mashed Sweet Potatoes
• Baked Mashed Potatoes

Also serve Beef and Gravy with:

• Roasted Lemon Brussels Sprouts
• Maple Roasted Butternut Squash
• Braised Cauliflower
• Pesto Crescent Rolls
• Slow Cooker Maple-Dijon Brussels Sprouts

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