Ingredients
-
1-1/2 lbs (.5-.7 kg) Beef Sirloin Tips
-
2 Tbsp Olive Oil
-
1 (optional) Garlic Clove
-
1 sprig (optional) Fresh Rosemary
-
1/2 cup Chicken Stock
-
1 cup Cream
-
1/2 Onion
-
4 Tbsp Butter
-
1 Tbsp Fresh Thyme
-
1 Tbsp Fresh Parsely
-
1 Tbsp Fresh Sage Leaves
-
1 tsp Worcestershire Sauce
-
1 tsp Dijon Mustard
-
1/4 tsp Black Pepper
-
1/4 tsp Salt
-
2 cups Jasmin Riceor Basmati
Directions
Steps
|
1
Done
|
Cook the RiceCook the rice acc. to the package directions - in a pan on the stove or in an instant pot, etc. I prefer Jasmine or Basmati rice for curry dishes. |
|
2
Done
|
Make the lower fat Beurre Blanc SauceCook the chicken stock and half an onion (peeled) for 5 minutes. Chop the Thyme, Parsely and Sage. Whisk in the worcestire sauce, cream, mustard, herbs. Season with salt and pepper. Let simmer on low while you make the steaks. |
|
3
Done
|
Sauté the Beef Sirloin TipsHeat the oil in a large sauté pan. Season the Sirloin beef tips with salt on both sides. Sear the beef 1-2 minutes on each side. Transfer to a plate and set aside. Let rest for 5 min. (you can cover them with foil). A variation - throw in a whole garlic clove and a sprig of rosemary to the pan for extra flavor (if desired you can also toss in 2 Tbsp of butter for extra richness). |
|
4
Done
|
Remove the onion from the sauce. Serve the steaks with a bed of rice topped with the beurre blanc sauce. |
