This is a 30-Minute recipe from Cook's Country. We had this for dinner with potatoes au gratin (from the same Cook's Country issue) and recipe #357594. The sauce goes great with just about anything! Make sure you don't overcook the beef - 7 minutes on medium-high heat was just right for a perfect medium rare.

Ingredients

4 serv.

sirloin tip steaks↗1 1⁄2 lbs
cut into 2-inch chunks
fresh coarse ground black pepper↗1 tablespoon
salt↗
vegetable oil↗1 tablespoon
unsalted butter↗4 tablespoons
shallot↗1
minced
red wine↗1⁄2 cup
low sodium beef broth↗1⁄2 cup
fresh thyme1⁄2 teaspoon
minced

Step-by-step instructions

1
Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.
2
Add 1 tablespoon butter and shallots to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.

Source: food.com

Original recipe ↗

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