Recipes : Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice : Food Network

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Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice
Recipe courtesy Rachael Ray, 2007

Ingredients
2 tablespoons butter
1/2 cup slivered or sliced almonds
2 cups white rice
1 orange, zested
1 lemon, zested
1 quart chicken stock
6 tablespoons extra-virgin olive oil, divided
2 pounds beef tenderloin or sirloin tips, bite size pieces
Salt
Freshly ground black pepper
1 1/2 pounds mushroom caps, cremini or white, brushed clean and halved

6 clove garlic, finely chopped
1/2 cup dry Spanish sherry
1 cup beef stock

Directions
Heat a sauce pot over medium heat, add butter to the
pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an
orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring
to boil, reduce to simmer, cover and cook 17 to 18 minutes.

While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons
olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke,
add the beef and brown 3 minutes on each side. Remove when evenly deep brown and
reserve on plate.

Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add
mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season
mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1
minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook
3 to 4 minutes more. Turn off heat.

Fluff rice with fork and serve with the beef and mushrooms.