|Heirloom tomatoes were as meaty as the steak.|
I splurged yesterday and got two sirloin steaks. After frying them both in butter and having half of one for supper (and a few pieces to my spoiled 3 chihuahuas), I decided to extend the steaks by making sirloin tips over rice. I personally prefer rice rather than noodles or potatoes, but you can also serve them over what ever you prefer. With the cost of beef, this will feed twice as many people or in my case make several meals for me.
Sirloin Tips Over Rice
1 pound top sirloin steak
2 tbs. butter
2 tbs. finely chopped shallots
1 tsp. minced garlic
1 tbs. Worcestershire Sauce
3 tbs. flour
1 ½ cups beef broth
½ tsp. black pepper
¼ tsp. Kosher salt
5 fresh thyme sprigs or chopped parsley
Cut your sirloin into 1/2 to 1 inch pieces. Salt and pepper each piece lightly.
Preheat a skillet over medium heat. Add 1 tbs. butter and then add the steak. Sauté the tips for 4 to 5 minutes, making sure to brown the steak pieces on all sides. Remove the tips and set aside.
Melt the remaining butter in pan over medium heat. Add the shallots (or finely chopped onion) and cook for 4 to 5 minutes.
Add the garlic, mustard, Worcestershire sauce and flour. Mix well and continue cooking for 2 minutes longer. Make sure to constantly stir the mixture.
Slowly add the broth to the mixture. Make sure to continually whisk the mixture to remove any lumps.
Season the mixture with salt, pepper and the thyme sprigs (You may use dried if you like – 1 tsp.). Bring the mixture to a boil and cook until it thickens, roughly 3 minutes.
Add the beef back to the pan and mix to coat. Continue to cook until the meat is tender. Add more broth if necessary.
Variations – You may add mushroom if you like. Add them when you add your shallots. You may also add a can of cream of mushroom soup for more gravy and flavor and extend the tips even more. Add it just before you add the beef back.
|With Mushroom Soup|
Rather than mushroom, want to add a little sweetness, color, texture and another flavor? Add a cup of sweet corn to the tips or you can serve your sweet corn or tomatoes on the side to round out your meal.
Try frying two strip of bacon first and using the bacon grease to start you tips and roux. Chop the bacon and add with your broth. Another great way to add another level of flavor to your tips.
Add wine or sherry to the tips after you have brazed them. I seldom cook with wine, but it will also give you another level of flavor. If you are adding, cut back on the beef broth and do 50/50 on the liquid.
Serve over rice, noodles or mashed potatoes.
Have a great day, be happy and may God bless you and yours.