Man, it's cold. Really, super cold... and I am never, ever cold. I wore three layers, fuzzy socks, and had two blankets when I got in bed last night. Which is why this recipe is perfect for winter time: so warm, comforting, and there's alcohol! It pairs perfectly with a nice glass of red wine, and if you've got a fireplace, curl up with a big bowl. You won't be able to resist this creamy, silky, savory brandy sauce - you may want to serve it with some crusty bread to sop up all the deliciousness.
What You'll Need:
- 2 tablespoons extra virgin olive oil
- 2.5 pounds eye round beef, cubed
- Salt and pepper
- 2- 5-oz. packages mushrooms, sliced
- 2 shallots, sliced
- 1/2 cup brandy
- 4 tablespoons unsalted butter, divided
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup heavy whipping cream
- 2 cups white rice, steamed and seasoned
1. In a skillet, heat olive oil over medium-high heat. Season liberally, and sear beef cubes to brown the outsides, about 1 minute on each side. Remove from oil and set aside to rest, uncovered.
2. In the same skillet, add the mushrooms, shallots, and brandy to deglaze the pan. Add half the butter and simmer until brandy has reduced and mushrooms and onions soften. Add beef broth, Worcestershire sauce, and heavy cream and stir to incorporate.
3. Add beef back in the skillet, and cover. Simmer on low heat until beef cooks to the internal temperature desired. About 5 more minutes for medium rare. Add remaining butter, stir until melted.
4. Serve beef tips over steamed rice, and garnish with fresh chopped chives. Enjoy with a nice, big glass of Pinot Noir!