Sirloin Tips with Garlic Butter

2 C. butter, softened

4 cloves garlic, minced

1/4 C. dry white wine

1 T. chopped fresh parsley

1/4 t. freshly ground pepper

1 large onion, sliced

1 (8 oz.) package sliced fresh mushrooms

1 1/2 pounds sirloin steak, cut into 1-inch pieces
 
1/2 t. salt

1/4 t. pepper

2 T. dry sherry

6 C. hot cooked rice

Combine first 5 ingredients; stir garlic butter well.

Melt 3 T. garlic butter in a large skillet over med-high heat. Add onion, and cook 3 minutes or until golden. Add mushrooms, and cook m stirring constantly, 4 minutes or until tender. Remove onion mixture from skillet. Set aside.
 
Sprinkle steak with salt and pepper. Melt 3 T. garlic butter in skillet over med-high heat; add steak. Cook 5 minutes or until desired degree of doneness, stirring constantly. Return onion mixture to skillet. Stir in sherry. Cook, stirring constantly, until thoroughly heated. Serve over rice.

Yield: 6 servings.

Note: to chill butter in logs, spoon butter mixture onto a sheet of wax paper. Wrap in wax paper; and chill at least 30 minutes or until slightly firm. Roll butter in wax paper; back and forth, to make a log. Chill up to 2 days. You can also freeze butter logs up to 1 month.