Step 1

Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.

Step 2

Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.

Step 3

Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.

Step 4

Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.

Step 5

Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.

Step 6

Spoon over the gravy over the sirloin tips. Enjoy!