Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice
- 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
- 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
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.
Recipe courtesy Rachael Ray, 2007
Recipe courtesy of Sandra Lee
Recipe courtesy of Bobby Flay