Friday, June 18, 2010
Beef Tips with Mushrooms and Sherry
Beef tips with Mushrooms and Sherry is a classy looking meal that Jo and I developed because we discovered that our Prime Rib of Beef (see recipe) made so much more beef than we could eat in one meal and we needed to find a way to use the leftovers, we liked it so much we developed it into a recipe that would work on its own.
1 pounds beef tenderloin or sirloin tips (leftover beef), sliced into bite size pieces
3 tablespoons extra-virgin olive oil
1/2 pounds assorted white mushroom, stem and caps quartered
Leaves from 2 fresh thyme sprigs
Coarse Kosher or Sea salt
Freshly ground black pepper
1/2 cup dry Spanish sherry
1 cup beef stock
1/4 cup heavy cream
2 tablespoons butter
corn starch slurry, 1 teaspoon corn starch plus 1 tablespoon cold water mixed together
1/2 Risotto recipe (see recipe)
1. Prepare 1/2 recipe of Risotto.
2. Pat the meat dry and, in a large skillet, heat 3 tablespoons olive oil over medium-high heat. When the oil ripples and begins to smoke, add the beef and brown for 3 minutes insuring it is brown on all sides. With a slotted spoon, remove the evenly browned meat and reserve on plate.
3. Add the 2 tablespoons of butter to the skillet and heat the butter/oil mixture until the butter begins to foam. Add the mushrooms and thyme. Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom. Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes. Add the beef stock. Continue cooking to reduce the liquid to about half, 3 or 4 minutes.
4. Stir in the cream and chives, and adjust seasoning with salt and pepper to taste. Add the corn starch slurry and continue cooking, stirring constantly until the liquid thickens.
5. Add the browned beef and stir to incorporate.
6. Plate by placing a bed of Risotto onto each plate and top each with the beef and mushrooms.
Next week's post: Jaeger Schnitzel