About this recipe: A straightforward barbecued steak served with a portobello mushroom and garlic sauce. You can use the sauce with any cut of beef.
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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 US | 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 US | 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 US | Canada)