Saturday, October 10, 2009

Steak Tips Au Poivre

Quick and easy dish for a busy night. Start to finish this recipe took me 20 minutes. The meat was tender and delicious. Next time I think I'd serve this over rice or with buttered noodles but its great on its own. The original recipe calls for 1/2 red wine but I used chicken broth in place of the red wine.

Steak Tips Au Poivre
adapted from Cooks Country April/May 2009

1 1/2 pounds steak tips, cut into 2 inch chunks
1 tablespoon coarsely ground pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
1 shallot, minced
1/2 cup chicken broth
1/2 cup beef broth
1/2 teaspoon minced fresh thyme

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 plate and tent with foil.

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

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