Steak Tips with Mushrooms, Garlic, and Thyme
By America's Test KitchenPublished on October 6, 2011
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 10 ounces white mushrooms, halved or quartered if large4 cloves garlic, sliced thin1 ½ pounds sirloin steak tips, patted dry¼ cup brandy ¾ cup low-sodium chicken broth 2 teaspoons roughly chopped fresh thyme 2 teaspoons Dijon mustard 1 tablespoon unsalted butter
Before You Begin
Steak tips are sold as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary.
Instructions
- 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. Using wooden spoon, scrape browned bits from bottom of pan. 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. Serve.
Yield
Serves 4Ingredients
2 tablespoons vegetable oil
10 ounces white mushrooms, halved or quartered if large
4 cloves garlic, sliced thin
1 ½ pounds sirloin steak tips, patted dry
¼ cup brandy
¾ cup low-sodium chicken broth
2 teaspoons roughly chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
Ingredients
2 tablespoons vegetable oil
10 ounces white mushrooms, halved or quartered if large
4 cloves garlic, sliced thin
1 ½ pounds sirloin steak tips, patted dry
¼ cup brandy
¾ cup low-sodium chicken broth
2 teaspoons roughly chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
Ingredients
2 tablespoons vegetable oil
10 ounces white mushrooms, halved or quartered if large
4 cloves garlic, sliced thin
1 ½ pounds sirloin steak tips, patted dry
¼ cup brandy
¾ cup low-sodium chicken broth
2 teaspoons roughly chopped fresh thyme
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
Why This Recipe Works
For a steak tips recipe with rich, beefy flavor, we thoroughly browned the mushrooms first, then browned our steaks. We made sure to position our steak tips in the skillet so they weren’t touching; otherwise they didn’t brown sufficiently and the flavor was mild. We prepared the sauce in the same pan, which allowed us to pick up all of the flavorful browned bits left behind by the mushrooms and steak, lending a meatier flavor to our Steak Tips recipe.
Before You Begin
Steak tips are sold as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary.
Instructions
- 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. Using wooden spoon, scrape browned bits from bottom of pan. 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. Serve.
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