Beef Tips with Mushrooms and Sherry
- 1 pound Beef Tenderloins Or Sirloin Tips (leftover Cooked Beef), Sliced Into Bite-sized Pieces)
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 1/2 pounds Assorted White Mushrooms, Stems Intact And Quartered
- 2 sprigs Thyme, Leaves Only Chopped
- 1/2 cups Dry Spanish Sherry
- 1 cup Beef Stock
- 1- 1/2 cup Heavy Cream
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cold Water
- Coarse Kosher Or Sea Salt (to Taste)
- Freshly Ground Black Pepper, To Taste
- 1/2 whole Recipe Of Risotto (see My Recipe, In My TK Recipe Box)
- 1.
- Prepare 1/2 recipe of Risotto (see my recipe for Risotto, in my TastyKitchen recipe box).
- 2.
- Pat the meat dry and, in a large skillet, heat 3 tablespoons olive oil over medium-high heat.
- When the oil ripples and begins to smoke, add the beef and brown it for 3 minutes insuring it is brown on all sides.
- With a slotted spoon, remove the evenly browned meat and reserve on plate.
- 3.
- Add the 2 tablespoons of butter to the skillet and heat the butter (and the remaining oil) mixture until the butter begins to foam.
- Add the mushrooms and thyme.
- Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom.
- Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes.
- Add the beef stock.
- Continue cooking to reduce the liquid to about half, 3 or 4 minutes.
- 4.
- Stir in the cream and adjust seasoning with salt and pepper to taste.
- Add the corn starch slurry (combine the starch and cold water) and continue cooking, stirring constantly until the liquid thickens.
- 5.
- Add the browned beef and stir to incorporate.
- 6.
- Plate by placing a bed of risotto onto each plate and top each with the beef and mushrooms.
beef, olive oil, butter, white mushrooms, thyme, spanish sherry, beef, heavy cream, cornstarch, water, coarse, freshly ground black pepper, recipe of risotto
Taken from tastykitchen.com/recipes/main-courses/beef-tips-with-mushrooms-and-sherry/ (may not work)