This steakhouse classic has a rich, beefy flavor when properly prepared. You can use the tail of a beef tenderloin, as I am doing here, or you can simply cut steak into pieces.
Some shops sell steak tips already cut and packaged. If you know these are from good quality steaks or the tips from the tail of a beef tenderloin feel free to buy. I typically buy an entire tenderloin at least once per year and I cut and freeze the thin tail end into tips for a later meal. You can also purchase strip steaks, sirloin steaks or beef fillets and cut them for this recipe. You won't be cooking the tips for a long time and ideally they should still have a pink center when served. So a tender beef steak is needed.
Some shops sell steak tips already cut and packaged. If you know these are from good quality steaks or the tips from the tail of a beef tenderloin feel free to buy. I typically buy an entire tenderloin at least once per year and I cut and freeze the thin tail end into tips for a later meal. You can also purchase strip steaks, sirloin steaks or beef fillets and cut them for this recipe. You won't be cooking the tips for a long time and ideally they should still have a pink center when served. So a tender beef steak is needed.
The mushrooms, while optional, really do add to the dish and are highly recommended. Browning them first improves overall flavor. Steak tips similarly must be browned and to achieve this you must not overcrowd the pan. The onions begin to deglaze the pan and the sauce, made of brandy or white wine, chicken broth and Dijon mustard finishes this most flavorful dish.
Once you've made it you really won't need a recipe going forward. Just take everything in steps and it will all come naturally. You can serve it over noodles or mashed potatoes, or you can serve it with sides, as they typically do in most American steak houses. If you do serve it with sides and not over a starch, I would recommend serving it in a ramekin or bowl of some type, to insure you do not lose any of the flavorful sauce. Trust me, they will want to use a spoon to catch every drop!
Ingredients (serves 6 adults)
6-8 tablespoons vegetable oil (Canola)
10-16 ounces white mushrooms
8 cloves garlic
1 large sweet onion
3 pounds steak tips, patted dry
salt and fresh ground black pepper
1/2 cup brandy or white wine
1 1/2 cups chicken broth
2 heaping tablespoons Dijon mustard
4 teaspoons of thyme (dried or fresh)
2 tablespoons butter
Instructions
Wash the mushrooms and remove the bottom tough end of the stems. Slice the mushrooms in half, or if quite large, quarters with stems attached. Peel and slice the onion and chop the garlic. Lay the steak tips on two layers of paper towel and pat the top dry with another paper towel. Uncover and let sit while you begin the cooking.
Heat 2 tablespoons of oil in a large skillet over high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until they begin to brown in spots, 5-7 minutes. Push the mushrooms to the side, reduce heat to medium and add the chopped garlic to the center of the pan. Stir and cook for 30 seconds then combine with this mushrooms for about 1 more minute. Transfer mushroom mixture to a bowl and set aside.
Increase heat back to high and add 2 tablespoons oil to skillet. Season steak tips with salt and pepper. When oil is shimmering, add steak tips to the skillet with tongs, one piece at a time so that they are not touching. Cook in batches if necessary. Reduce heat to medium-high and turn with tongs one piece at a time when meat is nicely browned, about 3-5 minutes per side. Inside the larger pieces should be pink but not bloody. Transfer beef to a plate and set aside. Tent with foil to keep warm.
Add 2-3 tablespoons oil to the skillet and add the sweet onions. Sprinkle with salt and pepper and as they cook use their juices to deglaze the pan, scraping up the brown bits from the steak and mushrooms. Cook 5-7 minutes until the onions are golden brown and soft. Remove the onions to a bowl and set aside.
Add brandy or wine and scrape up any remaining browned bits from the bottom of the pan. Add the chicken broth and stir to combine. Add any accumulated beef juices from the steak tips. Whisk in the mustard and butter until combined. Cook on medium high heat until until slightly thickened about 5-7 minutes. Add the mushroom mixture, onions and steak tips and sprinkle with thyme. Stir to combine and serve.
Once you've made it you really won't need a recipe going forward. Just take everything in steps and it will all come naturally. You can serve it over noodles or mashed potatoes, or you can serve it with sides, as they typically do in most American steak houses. If you do serve it with sides and not over a starch, I would recommend serving it in a ramekin or bowl of some type, to insure you do not lose any of the flavorful sauce. Trust me, they will want to use a spoon to catch every drop!
Ingredients (serves 6 adults)
6-8 tablespoons vegetable oil (Canola)
10-16 ounces white mushrooms
8 cloves garlic
1 large sweet onion
3 pounds steak tips, patted dry
salt and fresh ground black pepper
1/2 cup brandy or white wine
1 1/2 cups chicken broth
2 heaping tablespoons Dijon mustard
4 teaspoons of thyme (dried or fresh)
2 tablespoons butter
Instructions
Wash the mushrooms and remove the bottom tough end of the stems. Slice the mushrooms in half, or if quite large, quarters with stems attached. Peel and slice the onion and chop the garlic. Lay the steak tips on two layers of paper towel and pat the top dry with another paper towel. Uncover and let sit while you begin the cooking.
Heat 2 tablespoons of oil in a large skillet over high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until they begin to brown in spots, 5-7 minutes. Push the mushrooms to the side, reduce heat to medium and add the chopped garlic to the center of the pan. Stir and cook for 30 seconds then combine with this mushrooms for about 1 more minute. Transfer mushroom mixture to a bowl and set aside.
Increase heat back to high and add 2 tablespoons oil to skillet. Season steak tips with salt and pepper. When oil is shimmering, add steak tips to the skillet with tongs, one piece at a time so that they are not touching. Cook in batches if necessary. Reduce heat to medium-high and turn with tongs one piece at a time when meat is nicely browned, about 3-5 minutes per side. Inside the larger pieces should be pink but not bloody. Transfer beef to a plate and set aside. Tent with foil to keep warm.
Add brandy or wine and scrape up any remaining browned bits from the bottom of the pan. Add the chicken broth and stir to combine. Add any accumulated beef juices from the steak tips. Whisk in the mustard and butter until combined. Cook on medium high heat until until slightly thickened about 5-7 minutes. Add the mushroom mixture, onions and steak tips and sprinkle with thyme. Stir to combine and serve.
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