Steak Tips with Mushrooms and Sour Cream Sauce
By America's Test KitchenPublished on October 29, 2008
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Steak tips, also known as flap meat, are sold as whole steaks, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. Serve over rice or buttered egg noodles.
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add meat and cook until well browned all over, 6 to 8 minutes. Transfer to serving platter and tent with foil.
- Heat remaining oil in empty skillet until shimmering. Cook mushrooms, shallots, and ¼ teaspoon salt, covered, until vegetables have softened, about 3 minutes. Stir in broth, brandy, and thyme and simmer until reduced by half, about 7 minutes. Off heat, stir in sour cream, mustard, and any accumulated steak juices. Season with salt and pepper. Pour sauce over meat. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We prepared the sauce in the same pan we cooked the mushrooms and steaks to build layers of flavor for our Steak Tips with Mushrooms and Sour Cream Sauce. It was important to make sure the pan was very hot before adding the steak tips. Cooking steaks in a pan that wasn’t properly preheated led to meat that overcooked before developing a good crust. We tempered the sour cream with any accumulated steak juices to prevent it from curdling once we added it to the sauce.
Before You Begin
Steak tips, also known as flap meat, are sold as whole steaks, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. Serve over rice or buttered egg noodles.
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add meat and cook until well browned all over, 6 to 8 minutes. Transfer to serving platter and tent with foil.
- Heat remaining oil in empty skillet until shimmering. Cook mushrooms, shallots, and ¼ teaspoon salt, covered, until vegetables have softened, about 3 minutes. Stir in broth, brandy, and thyme and simmer until reduced by half, about 7 minutes. Off heat, stir in sour cream, mustard, and any accumulated steak juices. Season with salt and pepper. Pour sauce over meat. Serve.
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