Steak Tips with Mushroom Sauce

Recipe View 5 mins Preheat an outdoor grill to medium-high heat (approximately 375-450°F). (5 minutes)

Recipe View 3 mins In a large skillet over medium-high heat, melt the butter. Add the minced shallot and sauté until translucent, about 3 minutes.

Recipe View 5 mins Add the sliced portobello mushrooms to the skillet. Cover and cook until the mushrooms have softened and released their juices, about 5 minutes.

Recipe View 0 mins Remove the mushrooms from the pan and set aside in a bowl. This prevents them from overcooking while you prepare the sauce.

Recipe View 12 mins Deglaze the skillet with one can of beef broth and the Burgundy wine. Increase the heat to high and bring the mixture to a boil. Allow it to boil until reduced by about one-third, concentrating the flavors. (10-15 minutes)

Recipe View 0 mins While the sauce is reducing, grill the sirloin tips on the preheated grill to your desired doneness. Season with salt and pepper to taste. Once cooked, remove the steak tips to a plate and let them rest.

Recipe View 8 mins Once the sauce has reduced, stir in the remaining can of beef broth, minced garlic, and dried thyme. Return to a boil and continue to cook for 5 to 10 minutes to allow the flavors to meld. The sauce will have a thin, au jus-like consistency at this stage.

Recipe View 2 mins Whisk in the all-purpose flour, a little at a time, until the sauce reaches your desired thickness. Simmer for another 2-3 minutes to cook out the raw flour taste. Taste and adjust the seasoning with salt and pepper as needed.

Recipe View 0 mins Return the cooked mushrooms to the sauce and stir to combine. Serve the grilled steak tips immediately with the mushroom sauce spooned generously over the top. Garnish with fresh parsley, if desired.