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Prep Time: 8 Minutes Cook Time: 17 Minutes |
Ready In: 25 Minutes Servings: 35 |
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This is a 30-Minute recipe from Cook's Country. We had this for dinner with potatoes au gratin (from the same Cook's Country issue) and Stuffed Mushrooms With Leeks, Blue Cheese and Walnuts.. The sauce goes great with just about anything! Make sure you don't overcook the beef - 7 minutes on medium-high heat was just right for a perfect medium rare. Ingredients:
1 1/2 lbs sirloin tip steaks, cut into 2-inch chunks |
1 tablespoon fresh coarse ground black pepper |
salt |
1 tablespoon vegetable oil |
4 tablespoons unsalted butter |
1 shallot, minced |
1/2 cup red wine |
1/2 cup low sodium beef broth |
1/2 teaspoon minced fresh thyme |
Directions:
1. Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
2. Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.
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