Sirloin Tips with Portobello Mushroom Sauce

    50 minutes

    This is a pretty straightforward way of barbecuing sirloin tips but with a great mushroom and burgundy sauce.

    107 people made this

    Serves: 6 

    • 65g butter
    • 1 eschalot, finely chopped
    • 4 portobello mushroom caps, sliced
    • 850ml beef stock
    • 1 1/2 cups (375ml) Burgundy wine
    • 1 kg sirloin tips, uncut
    • 1/4 teaspoon salt, or to taste
    • 1/2 teaspoon ground black pepper, or to taste
    • 1/2 teaspoon dried thyme
    • 1 clove garlic, chopped
    • 2 tablespoons plain flour

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat barbecue for medium-high heat. Melt butter in a large frypan over medium-high heat. Sautee the eschalot until transparent, then add mushrooms and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan and set aside. Deglaze the pan with 1/2 the beef stock and burgundy wine. Increase heat and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
    2. Barbecue the sirloin tips to desired doneness. Season with salt, pepper and thyme if desired. Remove to a plate and set aside.
    3. When the sauce is reduced, stir in the rest of the stock and garlic. Return to a boil and continue to cook for another 5 to 10 minutes. Sauce will be thin. Whisk in flour and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

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    Reviews in English (91)


    I've made this twice now. The first time I found the sauce gummy and thought adding the flour ruined a beautiful sauce. So the second time I dropped the second can of broth and flour and instead whisked in 2 tablespoons of cold unsalted butter to thicken the sauce. The butter adds richness, intensfies the flavors and gives the sauce a lovely sheen. Because beef broth can be very weak tasting, I added 2 tablespoons of beef demi-glace.  -  26 Jul 2006  (Review from Allrecipes USA and Canada)


    This was easy, fairly quick, and lovely! Rather than grill the steak, I cut it into bite-size pieces and browned it before cooking the mushrooms, etc.  -  23 Sep 2006  (Review from Allrecipes USA and Canada)


    WOW! This was fabulous - my husband was blubbering with happiness over this dish. We added a bit of fresh rosemary to the sauce BEFORE reducing it - I think it added a terrific flavor. Also omitted any added salt since the broth is salty (used 99% fat free). Did not grill the sirloin tip but cooked it in the oven and it turned out great. Will absolutely make this again!  -  09 Nov 2005  (Review from Allrecipes USA and Canada)