Rosemary Beef Tips with Red Wine Mushroom Sauce

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth reduces calories and is vegetarian.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more shelf-stable.

Slice the onion in half from the root end to the stem end and peel the outer layer.

Dice the onion into small pieces.

Hold the top of the rosemary, pull the leaves backwards to remove them, and chop the leaves.

Dice the sirloin steak into bite-sized pieces.

Preheat a large skillet over medium-high heat for at least 1 minute.

Season the beef tips with kosher salt and fresh cracked pepper.

Add HT Trader's olive oil to the skillet and swirl to coat.

Add the beef tips to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.

Do not touch the meat for at least 2 minutes to allow for good caramelization.

Cook the beef tips for about 3-4 minutes on each side until browned, then transfer to a bowl to rest.

In the same skillet, add more HT Trader's olive oil and the mushrooms, cooking until they are ready, indicated by the 'applaud' sound of cooking.

Add the diced onions and sauté for about 2 minutes.

Add minced garlic and sauté for only about 30 seconds to avoid burning.

Remove the pan from the heat source if using a gas stove, then add the Apothic red wine to deglaze the pan.

Reduce the wine by half, then add the juices from the beef, beef broth, and chopped rosemary, stirring to combine and scraping up the browned bits.

Let the sauce reduce by about half to concentrate the flavors.

Finish the sauce with a pat of butter, then add the beef tips back to the pan to rewarm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens