Prep1 hr 30 mins
This is one of my MIL's recipes. Wonderful and elegant.
Make and share this Dijon Sirloin Tips recipe from Food.com.
- 1 1⁄4 lbs sirloin tip steaks, cubed
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon cooking oil
- 3 cups sliced fresh mushrooms
- 2 cloves garlic, minced
- 1⁄2 cup beef broth
- 1⁄4 cup white wine vinegar
- 1 1⁄2 teaspoons soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 1⁄2 cup whipping cream
- hot cooked noodles
- In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
- In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
- Pour over meat.
- Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
- In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
- Boil for 2 minutes; set aside.
- Combine mustard, cornstarch, and cream; stir into broth mixture.
- Bring to a boil; boil for 2 minutes, stirring constantly.
- Drain juices from baking dish into broth mixture.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Add beef mixture.
- Serve over noodles.
This is fabulous, melt in your mouth delicious!!! I've already made these twice since finding the recipe. The dijon flavor is just perfect, not overpowering the beef. The first time I followed the recipe exactly as posted. The second time I cut the baking time to one hour and it was just as fantastic. I served the tips with brown rice and broccoli. You can bet it won't be long before I make this again, and again, and again, and...
This is amazing! I used beef tenderloin tips. I increased the amount of sauce using: 2 t dark soy sauce, 1 T Dijon and 1 T cornstarch. I used 3/4 C half and half. Followed the directions but added the sauce to the beef & mushrooms, while in the oven, 30 minutes before serving. Served over mashed potatoes. Thanks for sharing your MIL & family recipe! It's another 5 star rating from my family of 4 for 20 stars! :D
This has become a favorite staple in our house. I dust the meat with 1/4 tsp garlic powder to save a step and I skip the mushrooms. I bias-cut the meat into thin strips, not sure if that makes much of a difference but it's how I like it. I also add 1/3 c beef broth to the meat in the oven to keep it nice and moist. I halve the dijon and sub milk for cream. Typically I end up adding another 2 tsp cornstarch and water slurry at the end to get it nice and thick and it's delicious over hot buttered egg noodles. Also, I tried substituting round steak tonight for the first time, it didn't come out quite as tender but still lip-smacking good!