Ingredients:

  • 2 lbs Top Sirloin or Flap Meat, cut into 1-inch cubes
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Neutral oil
  • 1 lb Cremini mushrooms, sliced thick
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 3 tbsp Unsalted butter
  • 3 tbsp All-purpose flour
  • 1/2 cup Dry red wine
  • 2 cups Beef stock
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Heavy cream
  • 1 tsp Fresh thyme leaves

Instructions:

  1. Pat the beef tips completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a large cast iron skillet over medium-high heat. Add the beef in batches, cooking for 3 minutes until a dark brown crust forms. Remove beef to a plate.
  3. In the same pan, add the sliced mushrooms and cook for 5 minutes until they shrink and turn golden. Add butter and diced onions, sautéing until translucent for 4 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for 2 minutes until the flour smells nutty.
  5. Deglaze the pan with red wine, scraping the bottom with a wooden spoon to release the fond. Whisk in the beef stock and Worcestershire sauce.
  6. Return the beef to the pan and simmer for 10 minutes until the sauce is thick and glossy. Stir in the heavy cream and fresh thyme.
  7. Heat through for 2 minutes until the sauce is velvety.