Online Recipe Book

Beef Tips 2

Source
America's Test Kitchen, Cooking for Two 2011, p8
Yield
2 servings
Prep info
10 min prep + 30-60 min marinade & prep + 25 min cook + 20 min simmer + 2 min finish
Prep time
Not set
Cook time
1 hour, 57 minutes
Time required
1 hour, 57 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Favourite
Tags

Ingredients

  • For the marinade:
  • 450 g beef (UK: cap of rump, US: sirloin steak tips; trimmed and cut into 1.5" chunks)
  • 2 t soy sauce (dark)
  • 1/2 t freshly ground black pepper
  • The Rest:
  • 4 t oil
  • 225 g fresh mushrooms (white, trimmed and sliced thin)
  • 1 c onion (halved and sliced thinly)
  • 4 g dried porcini mushrooms (rinsed and minced (about 2T))
  • 1 pinch Salt (Sea)
  • 1 t minced garlic
  • 1/4 t fresh thyme (or a pinch of dried)
  • 1 T Flour (Plain)
  • 1 c beef stock
  • Salt (Sea) (to taste)
  • freshly ground black pepper (to taste)
  • 1 t minced parsley (fresh)

Method

Combine beef, soy sauce, and 1/2t pepper in a medium bowl.  Cover and refrigerate for at least 30 minutes, or up to 1 hour.

Heat 2t oil in a 10" skillet over medium-high heat until just smoking.  Brown beef on all sides, 3 to 6 minutes; transfer to plate.

Add remaining 2t oil, white mushrooms, onion, porcini mushrooms, and a pinch of salt to skillet.  Cover and cook over medium heat until mushrooms are very wet, about 3 minutes.  Uncover, scrape up any browned bits, and continue to cook until vegetables are browned and a thick fond forms on the bottom of the skillet, 3 to 6 minutes longer.

Stir in garlic and thyme and cook until fragrant, about 30 seconds.  Stir in flour and cook for 30 seconds.  Stir in stock, scraping up any browned bits, and bring them to a simmer.

Return browned beef, with any accumulated juice, to skillet and simmer over medium-low heat until beef registers 160F on instant-read thermometer (20 minutes or more).  Remove from heat; season with salt and pepper to taste, sprinkle with parsley, and serve.

Notes

SJ Note 27 May 2011: Very tasty!  Definitely a keeper!

SJ Note 25 Sept 2012: Finally figured out what cut of beef to use: in British it's called "cap of rump".  With that, tonight this was PERFECT.  Woohoo!