SIRLOIN TIPS WITH MUSHROOMS RECIPE: HOW TO MAKE IT
My husband is an avid hunter, so I look for beef recipes that also work using venison. This one fills the bill nicely.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown beef in butter; remove and set aside. To the same skillet, add the oil and mushrooms, onion and garlic; saute until tender. Add beef; transfer to a greased 1-qt. baking dish. Cover and bake at 325° for 1 hour or until beef is tender., In a saucepan, combine the cornstarch, cream, broth, wine or additional broth, Dijon mustard and soy sauce until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into meat mixture until blended. Serve over noodles.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
TERIYAKI SIRLOIN STEAK RECIPE: HOW TO MAKE IT
Since a co-worker shared this teriyaki sirloin steak recipe with me, I seldom make steak any other way. It's an excellent entree for folks like my husband who really savor tasty meat, and it's earned me many compliments on my cooking. —Nilah Lewis, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first six ingredients; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
Nutrition Facts : Calories 178 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
PRESSURE-COOKER BEEF TIPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Dinner
Calories 235 calories per serving
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.
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