Food Network: Pepper Steak and Rice Pilaf with Mushrooms

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Pepper Steak and Rice Pilaf with Mushrooms
Recipe courtesy Rachael Ray

Ingredients
Mushroom Rice Pilaf:
1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves

Pepper Steak:
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced

2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry – eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Instructions
In a medium pot over medium to medium high heat add a tablespoon of oil
and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add
water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook
18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on
all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold
heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers
and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and
start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black
pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.