Tender steak tips and succulent mushrooms in a red wine shallot sauce
Serves 4
1 1/2 pounds rib eye steak, trimmed of excess fat and cut into 2 inch chunks
1 Tablespoon vegetable oil
3 Tablespoons unsalted butter
8 ounces medium button mushrooms, quartered
1 medium shallot, minced
1/3 cup red wine
1 Tablespoon packed light brown sugar
1/2 cup gluten free low-sodium beef broth
1/4 teaspoon dried thyme leaves, chopped
1. Cook Meat: Heat oil in a heavy skillet until shimmering. Pat steak tips with a paper towel and season with kosher salt and fresh ground black pepper. Cook steak tips until well browned on all sides, turning often, about 5 minutes. Remove steak tips to a plate and tent with foil.
2. Cook Mushrooms & Shallot: Add 1 tablespoon butter to skillet over medium heat, and as soon as butter melts, add mushrooms, stirring often. Cook until mushrooms brown and begin to sweat, about 2 minutes or so. Add shallot and stir to combine until fragrant, 1 minute or so.
3. De-glaze Pan: Add wine and stir to combine. Reduce liquid a bit for about 3 minutes, then add brown sugar and broth, scraping the brown bits from the bottom of the skillet. Cook until liquid is reduced by half, about 3 minutes.
4. Add Butter: Off heat, stir in remaining 2 Tablespoons butter and thyme.
5. Finish & Serve: Add steak tips and any accumulated juices to pan and toss to coat. Serve hot with mashed potatoes, pasta or rice, if desired. Enjoy!
