Ingredients
6
6 servings
- •2.5 pounds sirloin tips, uncut
- •0.5 (750 milliliter) bottle Burgundy wine
- •2 (14.5 ounce) cans beef broth
- •4 portobello mushroom caps, sliced
- •0.25 cup butter
- •1 clove garlic, chopped
- •0.5 teaspoon dried thyme
- •0.25 teaspoon salt, or to taste
- •0.5 teaspoon ground black pepper, or to taste
- •1 shallot, finely chopped
- •2 tablespoons all-purpose flour
Instructions
- Preheat an outdoor grill for medium-high heat.
- Melt butter in a large skillet over medium-high heat. Sauté shallot until transparent. Add mushrooms and cook, covered, until darkened, about 5 minutes.
- Remove mushrooms from the pan and set aside. Deglaze the pan with 1 can of beef broth and Burgundy. Increase heat and bring to a boil. Allow mixture to boil until reduced by 1/3.
- Grill sirloin tips on preheated grill to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
- When the sauce is reduced, stir in remaining can of beef broth, garlic, and thyme. Return to a boil, and continue to cook for 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in mushrooms. Serve tips with mushroom sauce spooned over.
Nutritional Facts
Per 6 servings
- Calories: 455
- Carbohydrate: 9g
- Fat: 25g
- Fiber: 1g
- Protein: 35g
- Sugar: 2g
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