Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer-Braised Sirloin Tips With Mushroom Sauce
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- #48479
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 teaspoon dry mustard
1 teaspoon light brown sugar
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
kosher salt
1 1/2 pound sirloin tip steaks, 3/4 to 1 inch thick
1/2 pound fresh mushrooms, preferably a mix of half shiitakes and half cremini
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced with white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer
2 teaspoons Worcestershire sauce
directions
Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
Reduce the heat to medium, add 1 Tbs. of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes.
Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes.
Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total.
Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four pieces and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.
added by
ricehappy
nutrition data
477 calories, 33 grams fat, 8 grams carbohydrates, 33 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
December 18, 2010
i left out the ginger& brown sugar and used burgundy wine instead of beer. I also used shallots in place of green onion.
May 31, 2010
Excellent. I used portabella mushrooms instead. Spice rub is great. Use a good beer.
August 27, 2008
Excellent recipe, especially the seasoning on the steaks. I substituted filet mignon so it would be more tender, and added a half can of beef broth, so I could serve it over egg noodles and have a little more broth. It was delicious!!!