Recipe by AMYAME
"Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into."
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2 1/2 pounds
sirloin tips, uncut
1/2 (750 milliliter) bottle
2 (14.5 ounce) cans
portobello mushroom caps, sliced
salt, or to taste
ground black pepper, or to taste
shallot, finely chopped
I've made this twice now. The first time I found the sauce gummy and thought adding the flour ruined a beautiful sauce. So the second time I dropped the second can of broth and flour and instead whisked in 2 tablespoons of cold unsalted butter to thicken the sauce. The butter adds richness, intensfies the flavors and gives the sauce a lovely sheen. Because beef broth can be very weak tasting, I added 2 tablespoons of beef demi-glace.
Good recipe but not great because it just needs more flavor. I suggest using fresh rosemary instead of thyme and triple the shallots. The wine flavor was just not strong enough so I added more at the last minute. Mushrooms were the best part. I give a 3-star rating because I think recipes need to be great if you follow them. If much tweaking is needed then the rating should drop.
This was easy, fairly quick, and lovely! Rather than grill the steak, I cut it into bite-size pieces and browned it before cooking the mushrooms, etc.
WOW! This was fabulous - my husband was blubbering with happiness over this dish. We added a bit of fresh rosemary to the sauce BEFORE reducing it - I think it added a terrific flavor. Also omitted any added salt since the broth is salty (used 99% fat free). Did not grill the sirloin tip but cooked it in the oven and it turned out great. Will absolutely make this again!
Classic indeed. Only used 1 cup of wine and 1 can of broth to start. Reduced it to 1/2 to intensify a bit more and added another cup of broth with the flour wisked into that. Also added the nummy juices from the grilled steak from the "resting" plate. Only used 2 4" portabella caps, that was plenty. This was the perfect companion for a candlelite dinner and a bottle of good wine. Thank you.
I thought this was a solid, reliable mushroom sauce -- nothing out-of-this-world unique, but just right when you want something classic. We used this over sirloin steaks, and it worked out great. Preparation was easy and the kind of thing you can have on the stove while multitasking preparation for something else! I used plenty of garlic -- probably quadruple what the recipe called for. I used cornstarch instead of flour for thickening, and I would NOT recommend doing that -- it made it a bit too gooey. Next time I will definitely try flour. Great overall though!
I have made this mushroom sauce many times and I have to say it is wonderful! I use a cabernet that I would drink in a glass. Cheap wine has no place in this recipe!
It cost more to make but it is oh so worth it!
I though this recipe was very good! I halved the amount of wine and broth needed for the sauce and I still ended up with enough for leftovers. Instead of using a shallot, I used a vidalia onion because that's what I had on hand and I like the taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Steak Tips with Mushroom Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 229
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