Shelly's Recipe

STEAK TIPS WITH CABERNET MUSHROOM SAUCE

Category: Steaks - Beef

2 1/2 lbs sirloin tips, uncut
1/2 bottle burgundy wine
2 (14.5 oz) cans beef broth
4 Portobello mushroom caps, sliced
1/4 cup butter
1 clove garlic, minced, or to taste
1/2 tsp dried thyme
Salt and pepper, to taste
1 shallot, finely chopped
2 tbsp flour

Preheat grill for medium high heat. Melt butter in a large skillet over medium-high heat. Saute the shallot until transparent; add mushrooms and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan and set aside.

Deglaze pan with 1 can broth and add wine. Increase heat, and bring to a boil. Allow the mixture to boil until reduced by one-third.

Grill sirloin tips to desired doneness. Season with salt and pepper. Remove to a plate; set aside.

When the sauce is reduced, stir in the other can of broth and garlic. Return to a boil, and continue to cook another 5-10 minutes. Sauce will be thin like an au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust for seasonings. Stir in mushrooms and serve tips with mushroom sauce spooned over. Serves 4