The flavors never melded. The sirloin was tough and never retained the seasoning of the spices and wine. I added the thyme and garlic when I sauteed the shallot. The sauce, once thickened, was delicious over egg noodles, but never blended with the meat, so it was kinda blah. Perhaps cook the beef tips in the sauce next time? I tried this with leftover sirloin from some kabobs that I had grilled, so perhaps that made a difference. I'd almost be tempted to triple the mushrooms and skip the beef entirely, thicken with flour or cornstarch, and serve over noodles. I added more garlic and thyme towards the end, as well, to punch up the seasoning.
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The flavors never melded. The sirloin was tough and never retained the seasoning of the...