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Home -> Main Dishes -> Beef
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Tip Steaks with Morels, Asparagus and Carrots
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces fresh asparagus tips 2 tbsp. olive oil, divided 1 1/2 pounds beef loin tip roast, cut across the grain into 4 steaks 1/2 tsp. salt 1/2 tsp. pepper 12 peeled baby carrots 1 medium onion, peeled and sliced 2 cloves garlic, peeled and sliced 1 1/2 cups beef broth 4 sprigs fresh thyme 12 ounces fresh morel mushrooms
Directions
Cook asparagus tips 2 minutes in a medium saucepan of boiling, salted water. Drain asparagus and transfer to a bowl of iced water. Let stand until asparagus is cold. Drain well. Meanwhile, preheat oven to 325 degrees. Heat 1 tbsp. oil in a large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and sear 4 minutes per side. Transfer steaks to a 13x9 inch baking dish. Add remaining tbsp. of oil to skillet. Add carrots, onion and garlic. Cook 3 minutes, stirring frequently. Add broth and thyme sprigs and heat to a boil. Pour broth mixture over steaks. Cover tightly with foil. Roast steaks about 1 hour until tender. Remove steaks from oven, uncover and add asparagus tips and morels. Cover again and let stand 10 minutes. Transfer steaks to plates and spoon broth and vegetables over.
Serves 4.
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