Prep 10 mins
Cook 15 mins
To build layers of flavor, make the pan sauce in the skillet after cooking the steak tips. The browned bits left behind in the skillet add flavor to the sauce. From Cook's Country Magazine, Feb/March 2013.
- 1 1⁄2 lbs sirloin steaks, tips trimmed & cut into 2-inch pieces (recipes reads "Sirloin steak tips" but editor will not accept that term)
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 1⁄2 cup red wine, good quality medium-bodied
- 1 teaspoon brown sugar, packed
- 1⁄2 cup beef broth
- 1⁄4 teaspoon thyme leaves, fresh, minced
- Pat steak tips dry with paper towels and season with salt & pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with foil.
- Add 1 TBL butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 mintues. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
- Off heat, whisk in remaining 3 TBL butter and thyme. Season with salt and pepper, to taste. Return steak tips to skillet and toss with sauce.
Tried this for New Yewars Eve and it turned out excellent!