Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

Ingredients

• 1 cup beef stock 
• 8 servings pepper black freshly ground
• 2 tablespoons butter 
• 1 quart chicken stock see 
• 6 clove garlic finely chopped
• 1  lemon zest 
• 6 tablespoons olive oil extra-virgin divided
• 1  orange zest 
• 8 servings salt 
• 0.5 cup cooking sherry dry spanish
• 2 pounds sirloin tips 
• 0.5 cup slivered sliced
• 2 cups rice white
• 1.5 pounds brushed clean white halved
• 1.5 pounds brushed clean white halved

Equipment

• frying pan
• pot

Directions

1. Heat a sauce pot over medium heat, add butter to the pot and melt.
2. Add almonds and toast 3 to 4 minutes.
3. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute.
4. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
5. While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side.
6. Remove when evenly deep brown and reserve on plate.
7. Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes.
8. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more.
9. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
10. Fluff rice with fork and serve with the beef and mushrooms.