Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

Name: Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters beef stock; 8 servings Freshly ground black pepper; 2 Tbsps butter; 946 milliliters chicken stock; 6 cloves garlic, finely chopped; 1 lemon, zested; 6 Tbsps extra-virgin olive oil, divided; 1 orange, zested; 8 servings Salt; 118 milliliters dry Spanish sherry; 907 grams beef tenderloin or sirloin tips, bite size pieces; 118 milliliters slivered or sliced almonds; 473 milliliters white rice; 680 grams mushroom caps, cremini or white, brushed clean and halved

Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice is From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up lemon zest, olive oil, garlic, and a few other things to make it today. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert.

Instructions

Heat a sauce pot over medium heat, add butter to the pot and melt.

Ingredients you will need

Butter

Sauce

Equipment you will use

Pot

Add almonds and toast 3 to 4 minutes.

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Almonds

Toast

Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute.

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Orange

Lemon

Rice

Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.

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Stock

While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side.

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Olive Oil