Sirloin Tips in Cherry Pepper Cream Sauce


	Sirloin Tips in Cherry Pepper Cream Sauce This is my version of a dish my husband and I enjoyed in Costa Rica.

1 1/2 lb. sirloin tips, cut into large chunks
olive oil
fresh ground black pepper
2 tbs. butter
1 medium sweet onion, sliced or coarsely diced
2-3 cherry peppers, finely chopped
1 beef bouillon cube
1 c. light cream

Toss the sirloin tips in a bit of olive oil and cook in a large grill basket over a hot fire; transfer to a warm platter and keep warm.

Melt the butter in a skillet over medium heat. Saute the onion for 2-3 minutes. Add the cherry peppers and saute for 2 minutes more.

Add the bouillon cube and milk. Bring to a boil, reduce heat and simmer for 2 minutes, stirring frequently.

Add the sirloin tips, toss well and simmer for a few minutes more.

Tips and suggestions:

For spicy, keep the veins and seeds when you chop the cherry peppers; for mild, discard the veins and seeds; for something in-between, discard the veins and keep the seeds of one pepper.

The dish we were served in Costa Rica was made with jalapeno peppers. I prefer the cherry peppers, but you should definitely experiment with different varieties of both fresh and reconstituted dried peppers.

Add chopped mushroom -- a portabello works nicely.

Substitute 1 tablespoon of Better Than Bouillon for the bouillon cube.

Brown the sirloin tips in an iron skillet; retain the juices and fat and use the same pan to prepare the sauce.

Substitute a grilled delmonico or filet for the sirloin tips.

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