Sherry-Garlic Beef and Mushrooms
photo by Karabea
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup fresh parsley leaves
- 8 garlic cloves
- 1⁄4 cup extra virgin olive oil
- 2 lbs beef tenderloin or 2 lbs sirloin beef, well trimmed, cut into bite sized pieces
- coarse salt and pepper
- 20 large mushroom caps
- 1 cup dry sherry
directions
- Place parsley and peeled garlic in food processor and chop.
- Heat a large, heavy skillet over high heat.
- To the hot skillet, add about 2 tablespoons extra-virgin olive oil.
- Add meat and sear the pieces on all sides to brown it evenly.
- Add half of the garlic and parsley mixture to the pan and stir to distribute evenly.
- Season meat with salt and pepper.
- Add 1/2 cup sherry and stir to deglaze the pan.
- Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
- Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan.
- Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.
- Reduce sherry while scraping up pan drippings.
- Pour over meat in serving dish.
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Reviews
RECIPE SUBMITTED BY
Dragonfly AZ
Chandler, 41
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.