Steak Tips with Mushroom Sauce Recipe - Allrecipes.com
Steak Tips with Mushroom Sauce Recipe
  • READY IN 50 mins

Steak Tips with Mushroom Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
  2. Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
  3. When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2006

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.

 
Most Helpful Critical Review
Jul 19, 2010

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.

 
Sep 24, 2006

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.

 
Dec 15, 2005

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!

 
Feb 04, 2005

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.

 
Jul 30, 2004

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!

 
Aug 25, 2005

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.

 
Nov 11, 2007

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!

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 672 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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