Beef Tips with Mushrooms and Sherry Recipe

Name: Beef Tips with Mushrooms and Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Beef Tenderloins Or Sirloin Tips (leftover Cooked Beef), Sliced Into Bite-sized Pieces); 3 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Butter; 1/2 pounds Assorted White Mushrooms, Stems Intact And Quartered; 2 sprigs Thyme, Leaves Only Chopped; 1/2 cups Dry Spanish Sherry; 1 cup Beef Stock; 1- 1/2 cup Heavy Cream; 1 Tablespoon Cornstarch; 1 Tablespoon Cold Water; Coarse Kosher Or Sea Salt (to Taste); Freshly Ground Black Pepper, To Taste; 1/2 whole Recipe Of Risotto (see My Recipe, In My TK Recipe Box)

Servings: persons

1 pound Beef Tenderloins Or Sirloin Tips (leftover Cooked Beef), Sliced Into Bite-sized Pieces)
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Butter
1/2 pounds Assorted White Mushrooms, Stems Intact And Quartered
2 sprigs Thyme, Leaves Only Chopped
1/2 cups Dry Spanish Sherry
1 cup Beef Stock
1- 1/2 cup Heavy Cream
1 Tablespoon Cornstarch
1 Tablespoon Cold Water
Coarse Kosher Or Sea Salt (to Taste)
Freshly Ground Black Pepper, To Taste
1/2 whole Recipe Of Risotto (see My Recipe, In My TK Recipe Box)

1
1.
2
Prepare 1/2 recipe of Risotto (see my recipe for Risotto, in my TastyKitchen recipe box).
3
2.
4
Pat the meat dry and, in a large skillet, heat 3 tablespoons olive oil over medium-high heat.
5
When the oil ripples and begins to smoke, add the beef and brown it for 3 minutes insuring it is brown on all sides.
6
With a slotted spoon, remove the evenly browned meat and reserve on plate.
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3.
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Add the 2 tablespoons of butter to the skillet and heat the butter (and the remaining oil) mixture until the butter begins to foam.
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Add the mushrooms and thyme.
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Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom.
11
Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes.
12
Add the beef stock.
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Continue cooking to reduce the liquid to about half, 3 or 4 minutes.
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4.
15
Stir in the cream and adjust seasoning with salt and pepper to taste.
16
Add the corn starch slurry (combine the starch and cold water) and continue cooking, stirring constantly until the liquid thickens.
17
5.
18
Add the browned beef and stir to incorporate.
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6.
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Plate by placing a bed of risotto onto each plate and top each with the beef and mushrooms.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Beef Tenderloins Or Sirloin Tips (leftover Cooked Beef), Sliced Into Bite-sized Pieces), 3 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Butter, 1/2 pounds Assorted White Mushrooms, Stems Intact And Quartered, and more.

Yes, Beef Tips with Mushrooms and Sherry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tips with Mushrooms and Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions