Rosemary Balsamic Steak Tips with Mushrooms and Potatoes

Rosemary Balsamic Steak Tips with Mushrooms and Potatoes

 

Most of the sauce was gone by the time I plated this because my hungry people were anxiously awaiting the potatoes beiing done and they grabbed little pieces of bread and sopped up the sauce. It was that delicious!

 

Choose the type of meat that fits your budget or whatever is on sale. This dish is elegant, but easy and delicious served with a Caesar Salad or sauteed asparagus and some crusty bread.

 

1 1/2 pounds Steak Tips or Flank Steak (if using flank steak, cut it into small pieces) Beef Tips or Stew Meat.

Marinate for at least 4 hours or overnight in:

3 Tbsp Soy Sauce

3 Tbsp Olive Oil

1/2 cup Red Wine such as a Pinot Noir

3 Cloves of Garlic, minced

2 Tbsp Balsamic Vinegar

Fresh Rosemary - 3 Tbsp chopped for the marinade (more sprigs for cooking later)

1 Tbsp Brown Sugar

1/4 tsp salt

1/4 tsp pepper

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Olive Oil for cooking 

3 Cloves of Garlic, minced

1 Shallot, sliced

1/4 cup Red Wine

3 cups of Mushrooms, cut in half 

1 - 2 tsp Arrowroot Powder

Butter

Bag of small Potatoes, sliced in half

2 Tbsp Olive Oil

2 Tbsp Butter

Fresh Thyme

 

In a large zip bag, marinate the beef as directed above.

 Heat about 3 Tablespoons of Olive Oil in a large skillet or a braiser over medium to medium/high. I like to use my Le Creuset 5 qt Cast Iron Braiser. Remove the steak from the marinade and pat dry with paper towels. Add the steak to the hot pan carefully and sear until browned on all sides. 

Cooking at the Le Creuset store in OK City

 

Remove the steak to a plate and set aside. Add the minced garlic and shallot to the pan and saute until softened and brown and then add 1/4 cup of red wine, stirring to deglaze the pan. Add the mushrooms and simmer so that the mushrooms cook and the wine reduces. Add the meat back in and add a couple of sprigs of rosemary to the pan. Simmer until the wine is reduced and the meat is tender. Sprinkle on a little salt and pepper. Depending on what cut of meat you are using, it may take a little longer, but you can always add another dash of wine. (As Julia Child said, "A little more wine".) 

In a separate skillet or braiser heat up 2 Tablespoons of butter and 2 Tablespoons of Olive Oil over medium heat. Add the potatoes and several sprigs of thyme. Sprinkle with salt and pepper and cook for about 10 minutes, until the potatoes start to get brown, them flip them over, sprinkle salt and pepper and brown the other side.

When your meat is cooked to your desired level of tenderness and the wine has reduced, mix the Arrowroot powder with a little bit of water in a small bowl until it has formed a smooth slurry. Right before serving, add a little of the Arrowroot slurry at a time to the sauce in the pan and stir to desired thickness. Add 1 - 2 Tbsp of butter to finish the sauce and serve with the potatoes. Some crusty bread is great with this to sop up that delicious sauce.

 

 I forgot to take more pics when I made this as a demo for Le Creuset. I'll take more pics next time I make it and add those to the post. Bon Appetit!