Beef Tips with Mushrooms and Red Wine
Category:
Meat and Poultry, Dry-Heat Methods, sautéing |
Equipment:
Knife, pan, offset spatula, spoon |
No. Servings:
10 |
Serving Size:
4 oz. (115 g) |
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Yield:
2.5 lb. (1.1 kg) |
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| 2 1/2 lb. | * beef tenderloin or sirloin tips |
| to taste | salt |
| to taste | white pepper |
| 2 fl. oz. | clarified butter or vegetable oil |
| 1 oz. | shallots, brunoise |
| 8 oz. | mushrooms, sliced |
| 8 fl. oz. | red wine |
| 1 1/2 pt. | * brown sauce (recipe 18.13) |
| 1 oz. | butter (optional) |
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1 | Cut the tips in small, even pieces. Season the meat with salt and pepper. | 2 | Heat the oil or butter until it starts to smoke. | 3 | Add beef to the pan in a single layer (in two batches if necessary) and cook until they become an even brown color. | 4 | **Turn the pieces and brown on all sides. Cook to 145°F (63°C). Remove the meat from the pan and hold at or above 135°F (57°C). | 5 | Add the shallots and mushrooms to the pan and sweat them. | 6 | Deglaze with red wine and reduce until almost dry. | 7 | Add the brown sauce and simmer five minutes. | 8 | Stir in the butter and adjust seasoning with salt and pepper. | 9 | Add beef to the sauce and mix well to coat the meat. |
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| Nutrition Information | | Calories | 307 | | Fat (g) | 19 | | Protein (g) | 25 | | Carbohydrate (g) | 6 | | Cholesterol (mg) | 101 | | Sodium (mg) | 554 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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