TOMATO THYME BEEF STRIPS


Although this is not a very good picture, I had to include it because this was such a great combo for this dish.
So here it is finished:

I think I am in love with cherry tomatoes!  This is the 2nd recipe in a week where I have used them in a dish. They just give such lovely zing, and sweetness to a recipe.  I have a few plants in the green house, they are every so slowly turning red,  so organic cherry tomatoes on the vine it is.  This was a quick and easy dish to make, we had this with steamed baby potatoes, and organic baby carrots.  So tasty.
1 lb. Hormone/Antibiotic free Beef Sirloin Strips
Olive Oil
Butter
1 large shallot, sliced
15-20 organic cherry tomatoes, cut in half
big handful of sliced organic crimini mushrooms
4-5 minced garlic cloves
2 sprigs of fresh Thyme
salt and pepper
Beef Stock
Red Wine
Heat up a frying pan, medium high heat, with a good drizzle of olive oil, and a knob of butter.  Add the meat, salt and pepper, stir fry a couple of minutes.  When cooked, set aside.  Turn the heat down to low medium, you may need another drizzle of olive oil, and sauté the mushrooms till golden.  Then add in the sliced shallots, sautéing 3-4 more minutes.  Add in the cherry tomatoes and minced garlic, continue to sauté a few more minutes.  Add in a splash or two of red wine, and a splash or two of beef stock.  Simmer, about 5-8 minutes to reduce the sauce to half.  Add in another knob of butter, turning the heat to low, stirring to slightly thicken the sauce.  Return the meat to the sauce, heating through, about 3 minutes.

Ina Gawne
author

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August 19, 2010
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