Steak Tips with Mushroom Sauce

Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.

Step: 1

Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.

Step: 2

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

Step: 3

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

Per Serving: 455 calories; protein 35.2g; carbohydrates 9.3g; fat 25.4g; cholesterol 121.2mg; sodium 672mg.

Prepare your food in advance can be extremely enjoyable that you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step required to create the meal , which may include all of it from your tools and utensils to your ingredients . Make sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.