Beef Tips With Mushroom, Sherry, Garlic And Butter-almond-citrus

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1/2 cup sliced almonds
• 2 cups rice
• 1 orange, zest of
• 1 lemon, zest of
• 1 quart chicken stock
• 6 tablespoons extra virgin olive oil, divided
• 2 lbs beef tenderloin or 2 lbs sirloin tip steaks, bite size pieces
• salt & freshly ground black pepper
• 1 1/2 lbs mushroom caps (cremini or , clean and halved)
• 6 garlic cloves, finely chopped
• 1/2 cup dry spanish sherry wine
• 1 cup beef stock

Recipe

• 1 heat a sauce pot over medium heat, add butter to the pot and melt. add almonds and toast 3 to 4 minutes. add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
• 2 while rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. pat meat dry. when oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. remove when evenly deep brown and reserve on plate.
• 3 add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. add garlic after 5 to 6 minutes. season mushrooms with salt and pepper cook a few minutes more. add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. reduce heat and cook 3 to 4 minutes more. turn off heat.
• 4 fluff rice with fork and serve with the beef and mushrooms.