I love warm weather meals. My wife calls it “soup weather”. Whatever you flavor is, it’s sure to love this tried and tested recipe for steak tips with peppered gravy. We start out using only the best ingredients like the Meats by Linz Upper 1/3 USDA Choice Tenderloin Tips, currently $10.99 a lb at the Carolina Food Market. Then we put it over a bed of fresh egg noodle pasta from Pasta & Provisions, another product you can get at the Carolina Food Market.

Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb’s woodsy flavor in this steak recipe. Serve over pasta & provisions egg noodle pasta, as instructed.

 

Yield:

4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles)

Total time: 20 Minutes

Carolina Food Market Ingredients

2 cups uncooked egg noodles from the Carolina Food Market (Pasta & Provisions)
Cooking spray
1 pound steak tenderloin tips from the Carolina Food Market , already cut into 3/4-inch pieces
1 tablespoon of real Ashe County Cheese homemade butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms from the Carolina Food Market
1 teaspoon minced garlic from the Carolina Food Market
1 tablespoon lower-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, lower-sodium beef broth from the Carolina Food Market
1/2 teaspoon black pepper from the Carolina Food Market
1/4 teaspoon salt from the Carolina Food Market
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

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