Sirloin Tips with Butter Sauce


There are times when I want to prepare a tender cut of beef,  but using our gas grille is not feasible (it’s raining outside, or too cold); or I do not want to use the oven or broiler ( it’s too hot to turn on the oven).  That’s when I turn to this recipe.   You can prepare a very delicious steak, or any other tender cut of beef very quickly.   I particularly like sirloin tips, but I’ve made it with Hanger steak, and with a sirloin steak, and they have all been wonderful.  This requires only  a few ingredients.

In addition to the meat of your choice, have ready:

  • 1 large or 2 small shallots, chopped fine
  • 2 tablespoons cold butter
  • salt and pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped parsley

Preheat a large fry pan to very hot.  Do not spray or oil the pan.  A hot pan is required to quickly sear the surface of the meat and seal in the juices.  Add the steak to the dry pan, and cook 4-5 minutes/side.  Turn once only. Cooking time is dependent on your preference for rare, versus more will-done.

Remove meat from pan to a platter.  Season with salt and pepper, and cover with foil to keep warm.

Into the hot pan add chopped shallots, and the butter.  Saute, and scrape up browned bits.  Add the lemon juice, chopped parsley, and any juices which have drained from the hot steak.  Warm through, pour over steak, and serve.

SOURCE:  Cook’s Illustrated

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