- 1 cup peeled heirloom carrots- sliced in rounds
- 10 oz. of top sirloin steak- cut into 1 inch chunks
- 2 Tbsp. butter or margarine
- 1 tray (4 oz.) of shiitake mushrooms, sliced
- 1/2 lb. cremini mushrooms, sliced
- 2 large shallots, sliced
- 2 Tbsp. fresh thyme (2 tsp. dried)
- 1 cup red wine
- 1 cup beef broth
Cook carrots in a small saucepan of boiling water until tender, about 8 minutes. Drain. Melt 1 Tbsp. of the butter in a large skillet over medium-high heat. Add beef and saute for two minutes until brown on the outside but still pink on the inside. Transfer beef to a plate. Melt the remaining butter in the same skillet and add mushrooms and shallots. Saute for five minutes, stirring often. Add the thyme and wine. Stir till the wine is absorbed. Add the broth and boil, stirring often for about 5 minutes. Return beef and juices, and carrots back to the skillet. Stir for another minute to coat meat, season with salt and pepper and garnish with fresh thyme. Serves 2 and can be easily doubled or tripled.
What do you think? Leave your comments below or you can go back home.