Beef Tips With Mushroom, Sherry, Garlic And Butter-Almond-Citrus Rice
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Butter2 cups
White Rice6 tbsps
Extra-Virgin Olive Oil (divided)910 g
Beef Tenderloin1
Salt6 clove
Garlic (finely chopped)1 cup
Sherry (dry spanish)1 cup
Beef StockDirections:
1
Heat a sauce pot over medium heat, add butter to the pot and melt
2
Add almonds and toast 3 to 4 minutes
3
Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute
4
Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes
5
While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan
6
Pat meat dry
7
When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side
8
Remove when evenly deep brown and reserve on plate
9
Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes
10
Add garlic after 5 to 6 minutes
11
Season mushrooms with salt and pepper cook a few minutes more
12
Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan
13
Reduce heat and cook 3 to 4 minutes more
14
Turn off heat
15
Fluff rice with fork and serve with the beef and mushrooms