Beer-braised Sirloin Tips with Mushroom Sauce               

 tags (edit): @3 Star @Tried @Vogel Fine Cooking Magazine Main Dish  

 

Sirloin tips are a great choice for a quick braise, as they're full of flavor and will have a pleasantly chewy texture after 20 minutes of cooking (further cooking would toughen them). Some grocers mistakenly label tri-tip steak as sirloin tips. You'll recognize real sirloin tips by the marbling. If the cut looks lean, ask your butcher if it's truly loin flap meat.

Ingredients

1 teaspoon Dry Mustard
1 teaspoon Light Brown Sugar
1/2 teaspoon Dried Thyme Crushed
1/2 teaspoon Ground Ginger
1/2 teaspoon Sweet Paprika
Kosher Salt
1 1/2 pounds Sirloin Tip Steaks 3/4 To 1 Inch Thic
1/2 pound Fresh Mushrooms Half Shiitakes & Half
2 tablespoon Olive Oil Or Vegetable Oil
2 tablespoon Unsalted Butter
4 ea Scallions Thinly Sliced White & Light Green Parts
1 cup Dark Ale Or Porter Beer becks' Dark
2 teaspoon Worcestershire Sauce


 

Instructions
 1. Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 teaspoon salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.

2. Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.

3. Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mixture). Transfer to a plate and repeat with the remaining steaks.

4. Reduce the heat to medium, add 1 tablespoon of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 teaspoon salt and cook, stirring occasionally with a wooden spoon until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and worcestershire sauce. Scrape the bottom of the pan with the spoon, raise the heat to medium-high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes.

5. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total.

6. Transfer the steaks to a cutting board and slice thinly. Cut the remaining 1 tablespoon butter into four pieces and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.

SERVING SUGGESTION: Serve with buttery mashed potatoes.





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Yields: 4 Servings
     FINE COOKING magazine, October/November 2003, page

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