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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
10 oz white mushrooms, halved or quartered if large
4 cloves garlic, sliced thin
1 1/2 lbs sirloin steak tips (cut them into 6- to 8-inch-long pieces if necessary), patted dry
Table salt and ground black pepper
1/4 cup brandy
3/4 cup low-sodium chicken broth
2 tsp Dijon mustard
1 tbsp unsalted butter
Heat 1 tbsp oil in large nonstick skillet over high heat until just smoking. Cook mushrooms, stirring occasionally, until browned in spots, 5 to 6 minutes. Reduce heat to medium and push mushrooms to sides of pan. Add 1 tsp oil and garlic to clearing in center of pan and stir until garlic is browned and crisp, about 30 seconds. Stir garlic into mushrooms, cook for 30 seconds, then transfer mixture to serving platter.
Increase heat to high, add remaining 2 tsp oil to skillet, and season steak with salt and pepper. Place steak in pan so pieces are not touching. Reduce heat to medium-high and cook until well browned, 3 to 5 minutes per side. Transfer steak to platter and tent loosely with foil.
Combine brandy and broth in small bowl. Add to pan along with thyme and mushroom mixture. Using wooden spoon, scrape browned bits from bottom of pan. Simmer until thickened, 5 to 7 minutes. Add accumulated beef juices back to pan, whisk in mustard and butter, and season with pepper. Pour mushrooms and sauce over meat. Serve.
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STEAK TIPS WITH MUSHROOMS, GARLIC, AND THYME
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
10 oz white mushrooms, halved or quartered if large
4 cloves garlic, sliced thin
1 1/2 lbs sirloin steak tips (cut them into 6- to 8-inch-long pieces if necessary), patted dry
Table salt and ground black pepper
1/4 cup brandy
3/4 cup low-sodium chicken broth
2 tsp Dijon mustard
1 tbsp unsalted butter
Heat 1 tbsp oil in large nonstick skillet over high heat until just smoking. Cook mushrooms, stirring occasionally, until browned in spots, 5 to 6 minutes. Reduce heat to medium and push mushrooms to sides of pan. Add 1 tsp oil and garlic to clearing in center of pan and stir until garlic is browned and crisp, about 30 seconds. Stir garlic into mushrooms, cook for 30 seconds, then transfer mixture to serving platter.
Increase heat to high, add remaining 2 tsp oil to skillet, and season steak with salt and pepper. Place steak in pan so pieces are not touching. Reduce heat to medium-high and cook until well browned, 3 to 5 minutes per side. Transfer steak to platter and tent loosely with foil.
Combine brandy and broth in small bowl. Add to pan along with thyme and mushroom mixture. Using wooden spoon, scrape browned bits from bottom of pan. Simmer until thickened, 5 to 7 minutes. Add accumulated beef juices back to pan, whisk in mustard and butter, and season with pepper. Pour mushrooms and sauce over meat. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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