Steak Tips with Mushroom Pan Sauce

Steak Tips with Mushrooms

Beef steak cubes browned with garlic, and served in a mushroom sour-cream pan sauce. This dish is amazing over buttered noodles, or white rice.

Steak Tips with Mushroom Pan Sauce

2 Tbs olive oil
4 Tbs butter, divided
3 cloves garlic, minced
1 1/2 pounds NY Strip, or Ribeye
16 oz fresh white mushrooms, halved
salt to taste
freshly ground pepper, to taste
1/2 cup white wine
1 Tbs Worcestershire sauce
1 Tbs red wine vinegar
1/2 cup sour-cream

Mise en Place
Cube the beef, season with salt and pepper. Halve mushrooms. Mince garlic. Combine wine, Worcestershire, and vinegar.

In a large skillet over medium/high heat, heat the olive oil and 1/2 of the butter, and brown beef cubes on 2 sides, with the garlic. Remove beef and garlic and set aside (keep warm.)

browning steak tips

Deglaze the pan with wine mixture, scraping the bottom of the pan. Reduce liquid by half, and then add the mushrooms. Cook until the mushrooms are cooked through, but still firm.

sauteing mushrooms

Remove the pan from heat and whisk in sour cream. When smooth, whisk in the remaining butter.

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Add steak tips (along with any juices), to the pan, and stir to coat.

Taste for seasonings and adjust as needed.

Serve over buttered egg noodles, or white rice.

Steak Tips with Mushroom Pan Sauce


Sauteed mushrooms: Canned vs Fresh

sauteed mushrooms

Our friend Tami asks:

Ok chef perry… I have a question that i should probably know the answer too but bcuz I am cooking for a large group of people, who i want to be impressed, I thought I better ask the expert… I am making a slow cooker (4 cookers full) beef roast with gravy and au jus, and i want to add canned mushrooms. It says that the roasts take 6-8 hours and the mushrooms aren’t on the recipe…

Do I wait to add them til towards the end? Will they get mushy if I add them in the beginning??? Your expertise would be greatly appreciated 😉

My response:

Well Tami, your canned mushrooms are going to be mushy straight out of the can, lol. If you MUST used canned, drain them and add about 10 minutes before the roast is done, as they only need to be warmed.

However, I beg you…I implore you…buy some fresh white mushrooms, as small as you can get, halve or quarter them, saute in butter with a little salt, until starting to brown, crank up the heat and then deglaze the hot pan (and mushrooms) with some good beef broth (1/2 cup per pound of mushrooms) and cook on high, stirring, until most of the liquid has cooked away.

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Let cool and add THOSE babies to the pot 10 minutes before done.

I promise you…you’ll never buy another can of mushrooms…

Sauteed MushroomsOh, and if you ever want to make these sauteed mushrooms to serve over a steak, burger, etc (ie: not in a stew) add a finely diced shallot, some ground black pepper, and 4 cloves of minced fresh garlic per pound of mushrooms, from the beginning.

Deglaze with 1/2 cup beef broth, 1/4 cup red wine, mixed.

If you want to take THAT up a notch, see Chef Chris’s mushroom pan sauce.

Lovely stuff!

Thanks for asking!

-Chef Perry