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Kobe Sirloin Tips In Mushroom Wine Sauce With Duck Fat Potato Dominoes and Rocket

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $17.25 One serving costs about $17.25 One serving costs about $17.25

$17.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Kobe Sirloin Tips In Mushroom Wine Sauce With Duck Fat Potato Dominoes and Rocket is a gluten free and dairy free recipe with 1 servings. One serving contains 1891 calories, 140g of protein, and 50g of fat. For $17.25 per serving, this recipe covers 73% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It works well as an expensive main course. From preparation to the plate, this recipe takes around around 45 minutes. A mixture of kobe sirloin tips, russet potatoes, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Duck Salad with Grilled Pear, Rocket and Red Wine Vinaigrette, Beef Sirloin Tips with Smokey Pepper Sauce, and Sirloin in Wine Sauce.

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.

Wild & Wilder The Exhibitionist Merlot

The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 pound
1 pound sirloin
sirloin
2 large
2 large russet potatoes
russet potatoes
1 pound
1 pound baby bella mushrooms
baby bella mushrooms
1 cup
1 cup diced white onion
diced white onion
2 Tbsps
2 Tbsps duck fat
duck fat
1 cup
1 cup red wine
red wine
1 quart
1 quart beef broth
beef broth
1 Tbsp
1 Tbsp cornstarch
cornstarch
some
some black sea-salt
black sea-salt
1 handful
1 handful rocket
rocket
1 pound sirloin
1 pound
sirloin
2 large russet potatoes
2 large
russet potatoes
1 pound baby bella mushrooms
1 pound
baby bella mushrooms
1 cup diced white onion
1 cup
diced white onion
2 Tbsps duck fat
2 Tbsps
duck fat
1 cup red wine
1 cup
red wine
1 quart beef broth
1 quart
beef broth
1 Tbsp cornstarch
1 Tbsp
cornstarch
some black sea-salt
some
black sea-salt
1 handful rocket
1 handful
rocket
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Equipment

serrated knife
serrated knife
butter knife
butter knife
pastry brush
pastry brush
mandoline
mandoline
stove
stove
tongs
tongs
bowl
bowl
oven
oven
wok
wok
serrated knife
serrated knife
butter knife
butter knife
pastry brush
pastry brush
mandoline
mandoline
stove
stove
tongs
tongs
bowl
bowl
oven
oven
wok
wok
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Instructions

I trim my two potatoes into the largest squarest bricks I can. Needless to say, this creates a good deal of waste; but my worms will love it. Setting my mandoline on its lowest setting, I run both blocks across the blade until Ive sliced several decks of cards. I know this looks like smooth applesauce butter, but it is really my pure, perfect duck fat harvested from a duck a roasted on Sunday, in honor of my new niece. Although the recipe called for clarified butter, I couldnt help but dig into this lusciousness; it was, metaphorically speaking, burning a hole in my fridge. Using a butter knife, I spread about a tablespoon of this fantastic fat along the top and sides (sliding in between the leaves and even shoving underneath) of my stacked, toppled, and loosely packed together tower of slender potato slices. I sprinkle generously with salt and pepper, and place into a 400 degree oven to roast for 40 minutes. I melt the remaining tablespoon of duck fat in my wok over medium high heat to sizzling Before I add my minced onion, which I let soften and translusce Before I add my mushrooms, which Ive scrubbed clean, and which I let brown Before I add my red wine, which I let simmer and reduce for a few minutes Before I add my beef stock, which I bring to a boil. And I let it boil, and boil, and boil for the entire 40 minutes that my potatoes are cooking, which reduces and releases all the stocks extraneous liquids into my kitchens atmosphere, while concentrating the flavors of beef, wine, and mushroom. Here I am at the 20 minute mark; one can see how far down the wok the sauce has simmered about 50%. I was willing to pay $30 for Wagyu steaks tonight, but Savenors only had two cuts available: ribeyes, which were upwards of $50/lb (too rich for my purse), and sirloin tips for a very reasonable $14.99/lb which is less then what I pay for dry-aged steaks from Whole Foods. I usually equate sirloin tips with Golden Corral, though, and Ive never really worked with them plus, I certainly didnt know how to work with them on my crappy electric stovetop. Most recipes I immediately encountered suggested marinating sirloin tips in burgandy, but I simply couldnt imagine adulterating the fragile flavor perfection of such an excellent quality cow by drowning it in wine. But the beauty of Waygu is its tenderness their Japanese progenitors are massaged by hand, and nipple-fed beer, for crying out loud, and our American cross-breeds are better-eating vegans than Gwenyth See how marbled? These threads of fat will turn to aspic under the searing heat, leaving tender sinews the beg to burst under the pressure of piercing, tearing canines. I need to buy some grapeseed oil, which is what I prefer when searing meat. Olive oil smokes to quickly, and its flavor does heat well, IMHO. So I used a 60/40-ish hand blend of vegetable oil and sesame oil providing a high-smoking point and a gentle, toasty flavor. Ive cut my sirloin tips into large cubes, and I now throw those big ol bites into my sizzling oil. Action Shot! (Ok, crappy shot just work with me here) Using tongs, and a little patience, I cook each cube for about 1 minute on each side: thats top, bottom, and each of its four (or so) sides. With the heat set to high, this imparts a quick caramelization on each surface, trapping in the sweet sweet juices, encrusting the edges with crisp flavor, and evenly cooking the insides to leave a cool, pink, supple center. Its now 40 minutes, and my mushroom wine stock has reduced to a rich, thick jus. Using my smallest bowl, I scoop about a tablespoon of cornstarch out of the bin, and mix it using a pastry brush to smoothen it with a few tablespoons of my hot gravy stock. I dribble and blend this thickening mixture into my sauce, setting the heat on low and stirring well. This will tun my thin, savory jus into a thick, rich gravy. At the final moment, I pull my potatoes out of the oven. They are crisp at the edges, and sizzling underneath. Craftily employing a serrated knife, I saw the crunchy base off the bottom, and very carefully move halves of the stack to two waiting plates. Clayton and I oohed and ahhed and melted and purred and raised our hands heavenward before, during, and after each bite: the steak bites were tender, pink, and Lucy-in-the-sky-with-diamonds juicy, the mushroom sauce a mink blanket of rich delight rubbed across the surface of my tongue, and the potatoes were crisp-edged, dripped in meaty fat, with supple, warm centers. Topped with peppery rocket drizzled with the finest of EVOOs, this $30 dinner was worth millions to my weeknight well-being.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $17.25
Ingredient
1 pound sirloin
2 larges russet potatoes
1 pound baby bella mushrooms
1 cup diced white onion
2 tablespoons duck fat
1 cup red wine
1 quart beef broth
1 tablespoon cornstarch
1 handful rocket
Price
$7.05
$0.98
$2.52
$0.35
$0.65
$3.13
$2.25
$0.03
$0.29
$17.25
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Nutritional Information

Quickview
1890k Calories
139g Protein
49g Total Fat
182g Carbs
89% Health Score
Limit These
Calories
1890k
95%

Fat
49g
77%

  Saturated Fat
17g
110%

Carbohydrates
182g
61%

  Sugar
21g
23%

Cholesterol
302mg
101%

Sodium
4059mg
176%

Alcohol
25g
141%

Get Enough Of These
Protein
139g
280%

Selenium
244µg
350%

Vitamin B3
66mg
333%

Vitamin B6
6mg
310%

Potassium
7784mg
222%

Phosphorus
2116mg
212%

Vitamin B2
3mg
193%

Zinc
26mg
177%

Copper
3mg
173%

Manganese
2mg
128%

Vitamin B5
12mg
125%

Vitamin B12
6µg
109%

Iron
18mg
105%

Magnesium
388mg
97%

Vitamin B1
1mg
95%

Folate
346µg
87%

Vitamin C
56mg
69%

Fiber
15g
62%

Calcium
449mg
45%

Vitamin K
42µg
40%

Vitamin E
2mg
16%

Vitamin D
2µg
14%

Vitamin A
489IU
10%

covered percent of daily need

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