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.
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By slm6229
on September 06, 2011
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We did not like this recipe at all...meat way too hard and very plain which was surprising with all of the ingredients. We also did not like the rice. Not a fan and will not fix again.
By spadespouse
Huntsville AL
on August 27, 2010
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Yuck. Meat was bland and the rice overpowering. We couldn't eat it. Had to order pasta. :(
By kimberlyafloyd_...
St. Louis, 65
on December 11, 2009
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So I got to the part where the rice was cooking and my beef was browned and in a seperate bowl I then got my mushrooms going and started adding all the liquids and the beef and realized that this will be too runny and I like a thicker base. So I took out about 1/4 of a cup out of the pan and whisked in a little flour...about two tablespoons and added that to the pan. I tasted it and it was kind of bland so I took two sprigs of rosemary and two sprigs of thyme and threw it in the mix and let is simmer for about 40mins. I removed the sprigs and enjoyed the heck out of it! It was sooooo good. It was good by it's self. The rice has nice flavor too!
Read all 16 reviews