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Recipe

Sirloin Tip Steak Sauté with Leeks and Asparagus

Scott Phillips

Servings: 4

A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

Ingredients

  • 1-1/2 lb. sirloin tip steaks (about 4)
  • Kosher salt and freshly ground black pepper
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 2 Tbs. olive oil
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 large leeks (white and light-green parts only), trimmed, halved lengthwise, and thinly sliced (about 2 cups)
  • 3/4 cup dry white wine
  • 3/4 cup lower-salt chicken broth
  • 8 oz. asparagus, trimmed, cut into 1-inch pieces on a sharp diagonal
  • 1/4 cup heavy cream
  • 1/2 tsp. finely grated lemon zest
  • 1-1/2 Tbs. thinly sliced fresh chives

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 115
      Sodium (mg): 530
      Carbohydrates (g): 14
      Fiber (g): 2
      Protein (g): 38

Preparation

  • Pat the beef dry with paper towels and season on all sides with 1-1/2 tsp. salt and 1 tsp. black pepper. Dredge the beef in the flour, shaking off the excess.
  • Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter melts and the foam subsides. Add the steaks and cook, turning once, until browned, 2 minutes per side. Transfer to a cutting board.
  • Add the remaining 1 Tbs. butter and the leeks to the skillet. Season lightly with salt and cook, stirring often, until softened and browned in spots, about 3 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pot with a wooden spatula to release any browned bits, until almost evaporated, 1 to 2 minutes. Add the broth and boil until reduced by half, 1 to 2 minutes more.
  • Meanwhile, cut the beef crosswise into 1/4-inch-thick slices.
  • Add the asparagus to the skillet and return the sauce to a boil. Lower the heat to medium and cook, stirring often, until the asparagus is just tender, about 3 minutes. Add the cream and beef to the pan. Cook, stirring, until the beef is just pink and heated through and the sauce thickens slightly, 2 minutes. Remove from the heat, stir in the zest, and season to taste with salt and pepper. Serve garnished with the chives.

Reviews

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Reviews

  • michael45 | 09/19/2015

    This was absolutely delicious! I would skip the egg noodles as the recipe is more than enough. I added a heaping teaspoon of coarse ground mustard to the sauce which added some texture and pleasant piquancy.

  • kmjohnson | 05/25/2014

    Used London broil (no sirloin tip available), cut 1/2" thick. Perfectly delicious. Could use at least 50% more asparagus.

  • chicagocakegirl | 05/27/2013

    This looked so much tastier in the photo. The flavor was sort of blah, and I am not sure if I liked the addition of the cream.

  • Maggie11 | 05/13/2013

    The recipe was very flavorful but the sirloin tips were tough! I would try this again but use a different cut of meat or chicken.

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