Beef Tips and Artichokes with Merlot and Black Pepper Gravy (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup merlot wine |
2 packages (17 ounces) beef tips with gravy (recommended: hormel) |
2 teaspoons steak seasoning |
2 teaspoons cracked black peppercorns |
1 box (8 ounces) frozen artichoke hearts, thawed |
1 box (8 ounces) frozen petite peas with pearl onions, thawed |
basil mashed potatoes, recipe follows |
1 container (24 ounces) home-style mashed potatoes (recommended: country crock) |
1 tablespoon prepared pesto |
1/4 cup fresh basil leaves, finely chopped |
Directions:
1. In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.
2. Basil Mashed Potatoes:
3. Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.
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