Pat beef dry with paper towels and sprinkle with salt, pepper and
garlic powder. Heat oil in 10 inch skillet over medium-high heat, until
just smoking. Add beef and cook until well browned on all sides,
about 3 minutes. Transfer to a plate and tent with foil.
Add 1 Tbl. butter to skillet and melt over medium heat. Add shallot
and cook until softened, about 2 minutes. Stir in wine and sugar.
Bring to a simmer and cook until almost evaporated, about 3 minutes.
Add broth and mushrooms and stir until thickened. If needed, thicken
with a little cornstarch and water mixture.
Off heat whisk in 1 Tbl. butter and thyme and more salt and pepper.
Return steak tips to skillet to blend with sauce.
Serve over noodles with a side salad.
Originally Submitted
1/27/2021
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