Wednesday, July 3, 2013

Steak Tips au Poivre

Don't get excited: "poivre" simply means "pepper", as in cracked black freshly ground pepper.  Yum.

Steak Tips au Poivre

1 1/2 lbs sirloin tip steaks, cut into 2-inch pieces
Salt and pepper
Vegetable oil
2 T butter
1 shallot, minced
1/2 c red wine (Cabernet or Merlot)
1/2 cbeef broth
1/2 t minced fresh thyme

Rub the steak tips thoroughly with pepper and salt. Heat oil in a large skillet over medium-high heat; cook to desired doneness, about 7 to 10 minutes. Transfer to platter and tent with foil.

Quickly add 1 T butter and shallots to the skillet and cook until softened. Add wine, broth, and thyme; simmer, scraping up browned bits, until slightly thickened, about 5 minutes. Remove pan from heat, and whisk in the rest of the butter plus any accumulated steak juices. Spoon sauce over steaks and serve immediately. Delicious with roasted vegetables and slice-baked potatoes.

No comments: