Steak Tips with Red Wine Sauce
By America's Test KitchenPublished on June 25, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch piecesSalt and pepper 1 tablespoon vegetable oil 4 tablespoons unsalted butter 1 shallot, minced½ cup red wine 1 teaspoon packed brown sugar ½ cup beef broth ¼ teaspoon minced fresh thyme
Before You Begin
Use a good-quality medium-bodied wine, such as a Côtes du Rhône or Pinot Noir.
Instructions
- Pat steak tips dry with paper towels and season with salt and 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 aluminum foil.
- Add 1 tablespoon butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 minutes. 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 tablespoons butter and thyme. Season with salt and pepper to taste. Return steak tips to skillet and toss with sauce. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
½ cup beef broth
¼ teaspoon minced fresh thyme
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
½ cup beef broth
¼ teaspoon minced fresh thyme
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 shallot, minced
½ cup red wine
1 teaspoon packed brown sugar
½ cup beef broth
¼ teaspoon minced fresh thyme
Why This Recipe Works
To build layers of flavor, we 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.
Before You Begin
Use a good-quality medium-bodied wine, such as a Côtes du Rhône or Pinot Noir.
Instructions
- Pat steak tips dry with paper towels and season with salt and 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 aluminum foil.
- Add 1 tablespoon butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 minutes. 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 tablespoons butter and thyme. Season with salt and pepper to taste. Return steak tips to skillet and toss with sauce. Serve.
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