Beef Tips With Mushroom, Sherry, Garlic And Butter-Almond-Citrus

• 2 tablespoons butter
• 1/2 cup sliced almonds
• 2 cups white rice
• 1 orange, zest of
• 1 lemon, zest of
• 1 quart chicken stock
• 6 tablespoons extra virgin olive oil, divided
• 2 lbs beef tenderloin or 2 lbs sirloin tip steaks, bite size pieces
• salt & freshly ground black pepper
• 1 1/2 lbs mushroom caps (cremini or white, clean and halved)
• 6 garlic cloves, finely chopped
• 1/2 cup dry spanish sherry wine
• 1 cup beef stock

1. Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
2. While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
3. Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
4. Fluff rice with fork and serve with the beef and mushrooms.

butter, almonds, white rice, orange, lemon, chicken, extra virgin olive oil, beef tenderloin, salt, mushroom caps, garlic, sherry wine, beef stock

Taken from www.food.com/recipe/beef-tips-with-mushroom-sherry-garlic-and-butter-almond-citrus-243091 (may not work)