Monday, November 24, 2008

Beef Tips and Mushrooms

Usually when I ask Jesse what he wants for dinner he says "I don't care" or "Whatever" and occasionally "Hamburger Helper" (Did you hear foodie hearts stop all over the world?) So when I ask him what he wants and he makes an actual suggestion - I run with it. That's what happened last week. He said he wanted beef tips and mashed potatoes. OK. I can do this. I mean I know I've had them before. But where to find a recipe... And that's where the trouble started. I couldn't find one that I liked. So I made one up. The sauce and the mushrooms were soooo good. The beef was tough. Really tough. If anyone has any suggestions on how to create tender beef tips, please leave me a comment. I'm not sure if it's the cut of meat I bought or my cooking technique. Oh well. The beef was edible and the rest was awesome. Maybe next time I'll skip the meat and just have mushrooms, gravy and potatoes for dinner!

Beef Tips and Mushrooms

1 lb beef (I used a sirloin beef tip type cut, obviously not the right choice)
3 tbsp olive oil plus enough to coat grill pan
2 tbsp butter
1 shallot finely chopped
1 package baby bella mushrooms
1 tsp kosher salt
1 tsp dry thyme
Black pepper to taste
1/2 cup red wine
3/4 cup low sodium beef broth
Splash of heavy cream

Start by seasoning beef with kosher salt and black pepper. Then heat the grill pan and coat with a little olive oil to keep meat from sticking.

Over medium heat melt butter and mix with olive oil. When the pan is hot add the shallots and cook for a few minutes. When the shallots start to turn a golden color add the baby bella mushrooms and seasonings. While the mushrooms are cooking put the beef on the grill pan.

After letting the mushrooms cook for 5 minutes (keep an eye on them) add the red wine to the pan and let it reduce by half(also scrape the bottom of the pan to get any brown bits that are sticking). Then add the beef broth and let simmer. Keep an eye on the beef and flip when ready.

When the beef is cooked to about medium remove from the grill pan and let sit for a few minutes. Then slice the beef on the diagonal and add the slices to the sauce pan. Let the beef simmer for a few minutes then add the heavy cream. Serve over mashed potatoes or egg noddles.

1 comment:

  1. I would definitely be good with mushrooms, gravy and mashed potatoes for dinner. Sorry to hear your meat ended up tough. Once again, I really wish my husband liked mushrooms.


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