Sirloin Tips With Brandy Cream Pan Sauce

I have opted to make a change in dinner tonight.  Instead of the planned stir fry, my direction is headed toward beef with a cognac sauce. I have had this little nipper of Cognac in my cupboard for quite some time and so I thought I would finally use it. 


For the three adults in our family, a .69# package (just shy of 3/4 lbs. of meat) of beef is plenty. That cost us $4.82. If you add in the Cognac and remainder of ingredients, the total cost was just about $11.00, give or take a few cents. Cost per person = $3.66.

Depending on your family you could feed 2 adults and 2 small children for the same amount. You really don't need more than 4-6 ounces of protein per person.  And when you add in a vegetable and a starch, no one should leave the table hungry.

• Sirloin Tip Steak (flap steak) .69#
• 3/4 cup chicken broth
• 1 nipper Cognac (or any brandy you have on hand - approx 1/4 cup)
• 1/4 cup heavy cream
• 1 1/2 cups pearl onions (use frozen or fresh)
• 2 cups crimini mushrooms (baby bellas) - sliced
• 3 cloves garlic - minced
• 1 tbsp. butter or margarine +
• 1 tbsp. olive oil +
• Gravy Master or Worcestershire Sauce
• salt and pepper to taste

In a deep skillet or fry pan on medium heat, melt the butter and olive oil. When it starts to bubble add in the pearl onions and maybe a light sprinkle of salt and some white sugar. Stir and turn the heat to low. Keep cooking and stir occasionally until the onions are soft, golden and well caramelized.

Next,  add in the garlic and stir and cook for about 1 minute and add in the mushrooms. Add a touch more olive oil to the pan if needed and stir and cook the mushrooms until they give off some liquid and are slightly golden brown. I also added just a splash of water to the pan. Put the onions and mushroom in a bowl and set aside.

Salt and pepper both sides of the meat. Turn the skillet up to high heat, add a bit more olive oil and perhaps a touch more butter to the pan.

Sirloin Tip/Flap Steak

Allow the butter to heat until bubbling and almost browning.  Add the meat to the pan and sear on high for about 1-2 minutes each side. Remove to a plate to rest.

Next, turn the heat down to medium and deglaze the pan with the brandy, stirring to get up all of the good bits. Let the brandy cook for about 2 minutes to allow the alcohol to burn off and add in the chicken stock and stir.

Cook over low heat until the stock has reduced by half then add in the cream and a splash of Gravy Master or Worcestershire for color and flavor. Add the meat back to the pan to warm up again - do not cook for too long. You just want to warm it.

For the side dishes:

• 2 cups carrots - sliced
• 1 tbsp. butter or margarine
• 1 tbsp. light brown sugar
• 1/2 pkg. broad egg noodles - cook to manufacturer's directions

In a sauce pan cook the carrots until they are fork tender. Drain and add in the butter and brown sugar while the carrots are still hot. Stir well to coat and then serve with the beef and some egg noodles. Time to ring the dinner bell!