kelly said

a recipe repository

26 July 2006

Steak Tips with Mushrooms, Garlic, and Thyme

Steak Tips with Mushrooms, Garlic, and Thyme

Serves 4

Steak tips are sold as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary.

2 tablespoons vegetable oil
10 ounces white mushrooms , halved or quartered if large
4 cloves garlic , sliced thin
1 1/2 pounds sirloin steak tips (see note above), patted dry

Table salt and ground black pepper
1/4 cup brandy
3/4 cup low-sodium chicken broth
2 teaspoons Dijon mustard
1 tablespoon unsalted butter

1. Heat 1 tablespoon 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 teaspoon 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.

2. Increase heat to high, add remaining 2 teaspoons 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.

3. 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.