Steak Tips with Savory Mushroom Sauce
makes 4 servings
2 lbs sirloin tips, uncut (grass fed of course!)
15 oz beef broth (homemade is best, or else organic salt free from carton in the store)
1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot)
2 cup sliced Portobello mushroom caps
1/4 cup organic butter
1 Tbsp organic butter
2 Tbsp red onion, finely diced
2 cloves garlic, chopped
1 tsp dried thyme
1 bay leaf
1/4 tsp sea salt (to taste)
1/2 tsp fresh black pepper (to taste)
1 1/2 tsp arrowroot
1 Tbsp water
1.) Melt 1/4 c butter in stainless steel skillet over medium-high heat. Sautee red onion until transparent. Add mushrooms and cook until darkened, about 5 minutes. Remove mushrooms and set aside. Add remaining butter to pan and add sirloin. Sear all sides and cook to desired doneness. Remove from pan and set aside.
2.) Deglaze the pan with the wine, scraping up any brown bits from bottom of skillet. Add the beef broth, thyme and bay leaf. Increase heat and bring to a boil. Allow mixture to boil until it has reduced by about 1/3.
3.) When the sauce is reduced, add garlic. Return to boil and continue to cook for another 5-10 minutes until garlic is aromatic.
4.) At this point, if you are satisfied with the thinkness of the sauce, add the beef and mushrooms back and heat thru. I recommend thickening the sauce: Combine arrowroot with 1 Tbsp of cold water and whisk together until smooth. Whisk mixture into sauce and heat thru until desired thickness is achieved. Taste and adjust seasoning as necessary. Stir in mushrooms and beef tips, heat thru, and serve.