Beef Tips Mexican Style
Posted by: Tuddles Sun, 2 May 2004, at 4:35 a.m.
2 lbs beef filet (rib eye), sliced into 1/4" square strips
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 + 1 tsp salt or to taste
4 oz butter or margarine
2 cloves garlic, minced
2 1/2 Lb ripe tomatoes, peeled and finely chopped
6 chiles serranos, finely chopped
6-8 fresh mushrooms, sliced
12 fresh scallions, cleaned with part of the green remaining
Spread the strips of beef on a plate and sprinkle with the ground pepper, salt
and ground cumin. Allow to stand a few minutes while readying the other items.
In a skillet or Dutch Oven saute the garlic and the beef strips in the butter
over medium heat, stirring frequently, until the beef starts releasing its
juices. Then add the mushrooms, tomatoes and serrano chiles. Add salt to taste
and continue cooking uncovered for another 5 minutes or until the sauce
thickens. Serve hot with fettuccine or any other pasta or rice. Accompany with a
fresh green salad and a glass of your favorite red wine.
Makes 4-6 servings