Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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:78%

Spoonacular Score: 78%

 

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.

Sirloin Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.

Raymond R Collection Merlot

The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb sirloin
sirloin
2 large
2 large russet potatoes
russet potatoes
1 lb
1 lb 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 qt
1 qt 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 lb sirloin
1 lb
sirloin
2 large russet potatoes
2 large
russet potatoes
1 lb baby bella mushrooms
1 lb
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 qt beef broth
1 qt
beef broth
1 Tbsp cornstarch
1 Tbsp
cornstarch
some black sea-salt
some
black sea-salt
1 handful rocket
1 handful
rocket

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


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

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

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

Related Recipes