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Bourbon Glazed Sirloin Tips over Dirty Rice & White Wined Peppers and Onions

Updated on February 14, 2013



1lb. 1”Cubed Sirloin (Top But)

¼ cup Vegetable Oil +! Tbls. Extra Virgin Olive Oil

1tbsp. Sea Salt

1tbls. Cracked Black Pepper

2tbls. Minced Garlic

Coat the steak tips with oil and spice mixture to coat. Refrigerate for at least 30 minutes.


2cps. Wild Rice

4 cps. Chicken Stock

½ cp. White Wine

1cps. Black Beans Cooked

1cp. Diced Tomato

½ tsp. Fennel Seed

1tbls. Chili Powder

1tbls Smoked Paprika

½ tbls. Cumin

½ tsp. Cinnamon

½ cp. Diced Prosciutto

3 tbls. Clear oil (peanut, vegetable, canola or corn)

Heat a heavy sauce pan over medium high heat for about one minute then add oil. Next add prosciutto and cook for 1 minute. Add rice and stir frequently to avoid scorching until golden brown. Spices and stir for 30 seconds to bloom. Next add Wine and reduce for one minute making sure to stir frequently. Add stock and bring to boil. Cover and reduce heat to medium-low. Cook until tender (about 12 minutes). Test often. Fluff rice and add fresh tomato and black beans. Stir to incorporate tomatoes juices into rice.

Caramelized Peppers

2 cps. Thinly Sliced Spanish Onion

2 cps. Thinly Sliced Green Bell Pepper

2 cps. Thinly Sliced Red Bell Pepper

1tsp. White Wine Vinegar

1tbls Honey

2tblsp. White Wine

2tbls. Clear oil

2tblsp Room Temp. Butter

Pinch of Salt and Pepper

Heat a medium sauté pan over high heat for 1 minute. Add oil. Heat 15 seconds. Add vegetables and toss to coat with oil. Sautee 30 seconds and toss. Add vinegar and toss. Add honey and toss to coat. Sautee for 1 minute and add wine. Reduce for 1 minute and add butter to emulsify.

To cook the tips preheat oven to 450 degrees conventional or 400 degreesc convection. Heat a sauté pan for 2 minutes on high heat. Add 3 tbls. Clear oil to tip mixture. Place tips in pan carefully so as to avoid splatter. Toss vigorously until all sides have a crust (about 1 minute). Remove tips from pan and place in oven using an oven safe plate. IMPORTANT! Do not cook the tips longer than a minute or let them rest in the pan for more than 2-3 seconds. As they will over cook and bleed out in the oven becoming dry.

Next, using the same sauté pan add 1tbls of butter and 1tbls minced shallot. Sauté until shallot is translucent. Add Bourbon and scrape pan free of everything stuck to the bottom. (Be careful not to burn the pan during the tip searing process). Add brown sugar and sauté 30 seconds. Add butter to emulsify...

Place peppers on even layer on plate. Place rice in center and tips over the rice. Drizzle Bourbon sauce over tips. Top with diced scallions if desired for garnish.

(To emulsify slowly add room temperature butter to a hot liquid. This will cause the fats to bind together creating a smooth sauce.)


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