Servings 4
Ingredients
- 1½ pounds sirloin steak tips, trimmed and cut
into 2-inch pieces
- Salt
and pepper
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 shallot, minced
- ½ cup red wine (such as a Cotes due Rhone or
Pinot Noir)
- 1 teaspoon packed brown sugar
- ½ cup beef broth
- ¼ teaspoon minced fresh thyme
Directions
- Pat steak tips dry with paper towels and season
with salt and 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 aluminum foil.
- Add 1 tablespoon butter to now-empty skillet and
melt over medium heat. Add shallot and cook until softened, about 2
minutes. 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.
- Off heat, whisk in remaining 3 tablespoons butter and thyme. Season with salt and pepper to taste. Return steak tips to skillet and toss with sauce. Serve.
