Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 676
- Total Fat
- 38
- Saturated Fat
- 12
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 108
- Sodium
- 852
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.