It was the word beer and the mushroom sauce that caught my eye when I saw this recipe in by inbox last week. It seemed a good one for fall, and, since I am pushing for cool weather, I decided to go for it. I keep thinking if I cook for cool weather surely the weather god will hear me and bless all of us cool breezes.
The mushroom sauce had a great flavor so I was not disappointed. I had hoped that the sirloin would be a bit more tender but I think that was because I usually buy a tray at Costco and this time I did not. I will repeat the recipe. It was easy and had a nice depth of flavor.
Beer-Braised Sirloin Tips
with Mushroom Sauce
adapted from Fine Cooking, October, 2003
1 tsp dry mustard
1 tsp. light brown sugar
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. ground ginger
1/2 tsp. sweet paprika
1 1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick
1/2 lb. fresh mushrooms, preferably cremini (baby bellas)
2 Tbsp. olive oil
2 Tbsp. unsalted butter
4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)
1 cup dark ale or porter beer (I used Negra Modelo)
2 tsp. Worcestershire sauce
Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.
Trim the ends of the cremini. Wipe all of the mushrooms clean and slice them 1/4 inch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.
Reduce the heat to medium, add 1 Tbs of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. pour in the beer and Worcestershire. Scrape the bottom of the pan , raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes.
Return the steaks and any accumulated juices to the pan, cover tightly with a lid and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly.
Cut the remaining 1 Tbs. butter into four pieces and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable and Recipe Sharing Monday hosted by Ali at Jam Hands. I am also sharing at Food on Friday hosted by Carole at Carole's Chatter.