- 1 pound top sirloin steak, or tenderloin, trimmed and cut into 1/2 in pieces
- 2 tbs butter
- 2 tbs finely chopped shallots
- 2 (6-oz) packages sliced mushrooms
- 1 tsp minced garlic
- 1 tbs Worcestershire Sauce
- 2 tsp Dijon mustard
- 3 tbs all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1/2 tsp black pepper
- 1/4 tsp salt
- 5 fresh thyme sprigs
Back in the day I used to work at a go-kart track that was situated right next to Ponderosa Steak House. One of my favorite lunch time meals was Sirloin Tips. I haven’t thought of that for a while until I went to the store and saw that top sirloin steaks were on sale. So I recreated one of my favorite recipes below. I served it over rice, but you could easily serve it over noodles or mashed potatoes.
Sirloin Tips with Mushrooms
Preheat a large nonstick skillet over medium-high heat. Add 1 tbs butter and then add the steak. Saute for 4-5 minutes, making sure to brown the steak on all sides.
Remove the steak from the pan and set aside.
Melt the remaining butter in pan over medium-high heat. Add the shallots and mushrooms, cook for 4-5 minutes or until the mushrooms start to soften and release their liquid.
Then add the garlic, Worcestershire Sauce and flour to the mushrooms. Mix well and continue cooking for 2 minutes longer. Make sure to constantly stir the mixture.
Slowly add the broth to the mixture. Make sure to continually whisk the mixture to remove any lumps.
Season the mixture with salt, pepper and the thyme sprigs. Bring the mixture to a boil and cook until it thickens, Roughly 3 minutes.
Add the beef back to the pan and mix to coat. Continue to cook until the meat is reheated and hot. Roughly 3 minutes.
Serve straight up or over rice, noodles or mashed potatoes.
This dish was excellent!
I would eat this easily once a week.