This is the quintessential simple supper. I love to serve this with mashed or smashed potatoes. If you’re looking for a quick and easy dinner solution, look no further. This one really satisfies!
Sirloin Tips with Mushroom Sauce
1 lb. sirloin beef tips
1 3/4 cups reduced-sodium beef broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup plus 2 tablespoons dry sherry
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of the beef tips, turning over once, until golden and just cooked through. Transfer cooked tips to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining beef tips in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup sherry to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons sherry and 1/2 teaspoon sage.