Steak Tips au Poivre

By lorik

The browned bits left in the pan after cooking the steak tips, are essential for this recipe and give complex flavor to the pan sauce. To release them, deglaze the pan with a combination of wine and broth

Ingredients

• 1 1/2 pounds flap meat steak, cut into 2-inch chunks
• 1 tablespoon coarsely ground black pepper
• Salt
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter
• 1 shallot, minced
• 1/2 cup red wine
• 1/2 cup low-sodium beef broth
• 1/2 teaspoon minced fresh thyme

Preparation

Step 1

1. Pat steak tips dry with paper towels. Rub all over with pepper and season with salt. Heat oil in large skillet over medium-high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness, 6 to 10 minutes. Transfer to platter and tent with foil.

2. Add 1 tablespoon butter and shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, and thyme to skillet. Simmer, scraping up any browned bits, until slightly thickened, 5 to 7 minutes. Off heat, whisk in any accumulated steak juices and remaining butter and season with salt. Spoon sauce over steaks. Serve.