Beer-Braised Sirloin Tips with Mushroom Sauce

adapted from Fine Cooking, October, 2003

1 tsp dry mustard

1 tsp. light brown sugar

1/2 tsp. dried thyme leaves, crushed

1/2 tsp. ground ginger

1/2 tsp. sweet paprika

Kosher salt

1 1/2 lb. sirloin tip steaks, 3/4 to 1 inch thick

1/2 lb. fresh mushrooms, preferably cremini (baby bellas)

2 Tbsp. olive oil

2 Tbsp. unsalted butter

4 scallions, thinly sliced, white and light green parts separated from dark green parts (save both)

1 cup dark ale or porter beer (I used Negra Modelo)

2 tsp. Worcestershire sauce

Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix.

Trim the ends of the cremini. Wipe all of the mushrooms clean and slice them 1/4 inch thick.

Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks.

Reduce the heat to medium, add 1 Tbs of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. pour in the beer and Worcestershire. Scrape the bottom of the pan , raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes.

Return the steaks and any accumulated juices to the pan, cover tightly with a lid and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total. Transfer the steaks to a cutting board and slice them thinly.

Cut the remaining 1 Tbs. butter into four pieces and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices topped with the sauce.