steak tips with garlic herb butter pan sauce
Growing up in the Chicago area, I have a strong appreciation for regional American foods. When Legal Sea Foods asked me if I could make a recipe for steak tips, I was immediately interested in learning more about this New England/Massachusetts staple. There are so many recipes out there for grilling or for more Asian-inspired flavors, but since this was for Legal Sea Foods, I wanted to double down on the flavors I associate with many fond trips to the restaurants and trips to New England. Bright citrus, herby, buttery flavors you often associate with seafood, but put together in a way that felt completely in place with steak.
Steak Tips with Shallot Herb Butter Pan Sauce
Ingredients
- 1 lb New England Style Steak Tips
- 2T olive oil
- 2 shallots, finely diced
- ½ cup white wine
- 3-4 sprigs of fresh thyme
- ½ cup beef stock (or water if you don’t have beef broth on hand)
- ½ cup heavy cream
- 2-3T butter
- Salt and pepper to taste
- 1 lemon, zested and halved
- Parsley to garnish
Instructions
- Pat steak tips dry and season with salt and pepper.
- Heat a saucepan to medium-high heat then add the olive oil.
- Sear steak tips on each side to reach desired doneness – approximately 2-3 minutes per side for medium rare or until the temperature reaches 130° F, 3-4 minutes per side for medium or until the temperature reaches 135°F.
- Remove steak tips from pan to a clean plate and let rest.
- Decrease temperature to medium heat. There should be some olive oil left in the pan from the meat, if not, add a thin coating of olive oil to the pan and add the thyme and sauté the shallots 1-2 minutes until translucent, but not browned.
- Deglaze the pan with the white wine until reduced, about 1-2 minutes.
- Add the water and let the sauce reduce again, about 1-2 minutes.
- Add the heavy cream, reduce the heat to simmer, and let the sauce reduce again for 1-2 minutes.
- Remove the pan from heat and swirl in the butter.
- Season to taste with, salt, pepper, and a generous squeeze of lemon juice
- Divide sauce among plates then top with the steak, lemon zest, parsley, and an additional squeeze of lemon juice.
Notes
I love sous vide for steaks. While you can have this plate on the table in under 30 minutes, I sous vided the steaks for an hour and a half at 129° to ensure the steaks were a perfect, juicy medium rare after searing them.
