Sirloin Steak Tips with Madeira Sauce are simple but provide a classy dinner. This recipe is for a gourmet version of classic New England steak tips. Suitable as a main course dish. Consider this recipe a New England steak tips-inspired recipe that is more formal than the classic. You can try steak tips if you are concerned about your steak-cooking skills. Sirloin Steak Tips are less challenging and make it easier to get optimal results. The smaller pieces of beef tenderize well with a salt rub and stay in the refrigerator overnight. The small pieces of meat also make Steak Tips more predictable and even cooking. It is a simple recipe with Sirloin Steak cut into cubes and encrusted with a moderate number of cracked peppercorns. The salted meat with cracked peppercorns rest in the refrigerator overnight. The cracked peppercorns give it the essence of French Steak au Poivre.

Sirloin Steak

Sirloin is an optimal cut of beef for steak tips. Beef Sirloin is from a not heavily worked area of the steer and tends to be a lean, tender cut. Tender cuts of meat lend well to brief cooking times. The Sirloin cut is from near the tenderloin. The accompanying Madeira Sauce Recipes make enough sauce for four servings of 9 to 13 ounces of Sirloin Steak Tips. You can also choose the more expensive Top Sirloin steak cut for the recipe.

Sirloin Steak Tip Recipe Ingredients

• Four 9 -13 oz sirloin steaks, a total of 2-1/4 to 3-1/4 pounds

• Sea Salt 1/2 tsp per pound

• Cracked black peppercorns 1 tsp per pound

• 1 cup Madeira Sauce (1/4 cup per serving)

• Avocado oil cooking spray

• A sprig of Rosemary per serving for garnish

Sirloin Steak Tip Recipe Instructions

You don't want to crowd the meat cubes in the frying pan. Fry using a 12-inch or larger pan. A ceramic-coated non-stick pan is optimal for high-heat searing. You can also fry the meat in batches. I prefer to cook each serving individually and keep my serving plates in a warm oven.

1. Cut the steak into about one to one-and-a-half-inch cubes a day before you cook the dish.

2. Place the cubed meat rubbed with salt and the crushed peppercorns into a zip-lock food storage bag and refrigerate overnight.

3.  Lightly spray a ceramic non-stick pan with Avocado spray oil.

4. Pre-heat the pan over medium-high heat

5. Sear the meat, turning every 2 minutes for a total of 6 minutes

6. The minimum internal meat temperature should be 145°F. Use a digital probe-type thermometer to check the meat temperature.

Madeira Sauce Recipes

Madeira sauce for beef is a savory sauce made with beef stock, tomato paste, Madeira wine, and butter. The sauce may include a few other ingredients to add to the flavor profile. You can make a simple sauce using premade ingredients in a thin consommé or thicker demi-glacé version. Don't season the sauces with salt or pepper for this recipe, as the steak tips are well seasoned.

Madeira Sauce Recipe Using Beef Consommé

 This thinner Madeira sauce complements the beef and is good with a side dish such as bread or potatoes. The beef Consommé forms the basis of this stock, along with Madeira wine and tomato paste. Consommé is the basis of many soups, with thinner and higher water content and less fats than demi-glacé. The beef Consommé is a clarified broth with a savory flavor. The ready-made Consommé may contain an umami-boosting yeast extract and a form of glutamate. These components boost the savory profile while keeping the saltiness in check, meaning less salt is typically needed to achieve the desired flavor profile.

Ingredients for Consommé-based Madeira Sauce

• 1 10 oz can Beef Consommé.

• 1/4 cup Madeira wine - medium dry

• 1 tbsp tomato paste

• One garlic clove, crushes, or frozen cube

• 3 tbsp unsalted butter, divided

• One Shallot

• One carrot

Instructions for Consommé-based Madeira Sauce

1. Peel and quarter the carrot. Boil the carrot quarters for 10 minutes. Lift the pieces out with a slotted spoon and let cool.

2. In the same hot water, Boil the shallot for 5 minutes, so it is easy to peel, then let it cool and dice.

3. Using a small food processor, puree the carrot and shallot.

4. Sauté the carrot, shallot puree, tomato paste, and crushed garlic clove in 1 tbsp butter for 5-8 minutes.

5. Add to the Sauté the beef consommé, Madeira wine, and whisk to combine.

6. Simmer over medium-low heat for 10 minutes to reduce. Wisk frequently.

7. Turn the heat off, add 2 tbsp butter, and whisk vigorously and continuously to combine.

8. Strain the sauce to remove carrot and shallots bits.

9. You should have 1 cup of finished sauce.

Madeira Sauce Recipe using Demi-Glace

The demi-glace-based sauce is a heavier sauce with a more robust flavor. It complements the beef and is best with lighter vegetable side dishes. A beef Demi-Glacé forms the base of this sauce, along with the Madeira wine and tomato paste cooked down to concentrate flavors and thicken the sauce. The Demi-glacé typically has roux, flour, and fat, such as butter, blended and cooked to thicken it.

Ingredients for Demi-Glace-based Madeira Sauce

• 1 cup, Demi-glacé

• 1/4 cup Madeira wine - medium dry

• 1 tbsp tomato paste

• 1 tbsp unsalted butter

Instructions for Demi-Glace-based Madeira Sauce

1. Simmer and whisk demi glacé, Madeira, and tomato paste for 10 minutes to reduce to 1 cup.

2. With heat off, add butter and whisk for 5 minutes.

Steak Tips with Madeira Sauce Serving Notes

• Use a rimmed dinner plate or shallow bowl for the Consommé-based Madeira Sauce version, as it is a thin sauce.

• A sprig of Rosemary can also accompany the dish as a garnish.