Steak Tips with Mushrooms, Garlic, and Thyme

Published April 1, 2006.

Why this recipe works:

For a steak tips recipe with rich, beefy flavor, we thoroughly browned the mushrooms first, then browned our steaks. We made sure to position our steak tips in the skillet so they weren’t touching; otherwise they didn’t brown sufficiently and the flavor was mild. We prepared the sauce in the… read more

For a steak tips recipe with rich, beefy flavor, we thoroughly browned the mushrooms first, then browned our steaks. We made sure to position our steak tips in the skillet so they weren’t touching; otherwise they didn’t brown sufficiently and the flavor was mild. We prepared the sauce in the same pan, which allowed us to pick up all of the flavorful browned bits left behind by the mushrooms and steak, lending a meatier flavor to our Steak Tips recipe.

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Serves 4

Steak tips are sold as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary.

Ingredients

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