Steak with Mushroom Sauce
2 1/2 pounds of sirloin tips, uncut
1/2 bottle of burgundy wine (if it’s not good enough for you to drink, then don’t cook with it)
2 cans of beef broth
1 package of mushrooms (portobello are best, but use your favorites!)
1/4 cup butter
1 clove of chopped garlic
1/2 tsp of dried thyme
1/4 tsp of salt
1/2 tsp of ground black pepper
2 finely chopped shallots
2 tbsp of flour
1 tbsp of corn starch
- Melt butter in a large iron skillet over medium heat. Sautee shallots until transparent, then add mushrooms. Cover and cook for about 5 minutes. Remove mushrooms and shallots and set aside. Deglaze the pan with one can of beef broth and burgundy wine. (After you have cooked food in a pan, little browned bits are left on the bottom. When you add liquid, such as wine, broth or cream, and stir those bits off the bottom of the pan, they impart lots of flavor into the liquid—that is deglazing.) Increase heat, bring to a boil. Allow it to boil to reduce the liquid mixture by about 1/3.
- This is a good time to put the steaks on the grill!
- Once the sauce is reduced, add one can of beef broth and garlic and return to a boil. Continue to cook for another 8 to 10 minutes. Whisk in flour and corn starch until completely blended. Continue to cook to desired thickness. Stir in the mushrooms and scallions.
- Serve steak tips with mushroom sauce poured over the top.
I have made this recipe so many times and it is almost foolproof! I got it from my sister, who worked at a restaurant that was known for their great steak recipes. I have even frozen the leftover sauce in freezer ziplock bags and warmed it by running it under hot water later. This is a terrific basic recipe!