Steak tips are sold as whole steaks, cubes and strips. For
this recipe, use strips and cut them into 6- to 8-inch pieces, if necessary. Serves 4.
2 tablespoons vegetable oil
10 ounces white mushrooms, halved or quartered if large
4 garlic cloves, sliced thin
1-1/2 pounds sirloin steak tips, patted dry
salt and pepper
1/4 cup brandy (I substitute white grape juice)
3/4 cup low-sodium chicken broth
2 teaspoons roughly chopped fresh thyme
2 teaspoons Dijon
mustard
1 tablespoon unsalted butter
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.
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.
Combine brandy and broth in small bowl. Add to pan along
with thyme and mushroom mixture. 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.
For a printable version of this recipe, go here.