BEEF, TURNIPS & MUSHROOM NAANPOLEON
Featured Pinch Tips Video
- 1/4 c
- extra virgin olive oil
- 1 c
- turnip roots, cut into bite size pieces
- 1 1/4 lb
- sirloin steak, cut into bite size pieces
- 1 tsp
- sea salt, divided
- 3/4 tsp
- freash cracked black pepper, divided
- 4 Tbsp
- unsalted butter
- 8 oz
- baby bella mushrooms, sliced
- shallot, chopped
- garlic cloves, minced
- 1 1/2 tsp
- herbs de provence
- 2 1/2 c
- beef broth
- 1/2 c
- dry red wine
- 1 1/2 Tbsp
- 1/4 c
1Add ½ of the olive oil to a large non-stick medium-high heat skillet. Sauté turnip roots for 5 minutes turning once. Remove from skillet and cover.
2Season steak tips with 1/2 of the salt and pepper, brown all sides for 4-5 minutes. Remove from skillet and cover.
3Reduce heat to low-heat and brown butter for 5 minutes. Add mushrooms to skillet and sauté on medium-high heat for 4 minutes. Add shallots, garlic and herbs to skillet. Cook until shallots are translucent.
4Remove skillet from stove and add broth and wine and remaining salt and pepper. Return to stove and add beef tips.
5Meanwhile, mix corn starch with cold water until smooth and pour in skillet with beef mixture and stir.
6Cover and Simmer for 45 minutes.
7Cut into 12 equal piece. Brush Naan bread slices with remaining olive oil. Grill on a medium high grill pan for 1-2 minutes turning once.
8Assemble Naanpolean: top bread pieces with beef mixture and repeat
*garnish with fresh chives*