Ingredients
- 1 1/2 lbs sirloin steaks, tips trimmed & cut into 2-inch pieces
- salt
- pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 1/2 cup red wine, good quality medium-bodied
- 1 teaspoon brown sugar, packed
- 1/2 cup beef broth
- 1/4 teaspoon thyme leaves, fresh, minced
Preparation
Step 1
1. Pat steak tips dry with paper towels and season with salt & pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with foil.
2. Add 1 TBL butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 mintues. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
3. Off heat, whisk in remaining 3 TBL butter and thyme. Season with salt and pepper, to taste. Return steak tips to skillet and toss with sauce.