Dijon Sirloin Tips

  • Prep Time: 1 hrs 30 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 4
  • About This Recipe

    “This is one of my MIL’s recipes. Wonderful and elegant.”

    Ingredients

  • 1 1/4 lbssirloin tip steaks, cubed
  • 2tablespoons butter or 2tablespoonsmargarine
  • 1tablespooncooking oil
  • 3cupssliced fresh mushrooms
  • 2clovesgarlic, minced
  • 1/2 cupbeef broth
  • 1/4 cupwhite wine vinegar
  • 1 1/2 teaspoonssoy sauce
  • 2teaspoonsDijon mustard
  • 2teaspoonscornstarch
  • 1/2 cupwhipping cream
  • hot cooked noodles
  • Directions

  • 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.
  • Reviews

  • “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 ratingfrom 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!”

  • “This is a “homey” meal and a nice recipe.For me, the Dijon was a bit overpowering so I would reduce that to 1 tsp next time.I should have known to reduce it as I have found Dijon a strong taste in other recipes too, but that is my personal taste.I served this with mashed potatoes and would make it again but I would increase the sauce as we like a lot of gravy.Thanks for sharing your recipe!”

  • “Good recipe.I baked an hour and a half and the meat was kind of tough.I liked the fresh mushrooms.”

  • “Excellent!Had to make a couple of changes – didn’t have white wine vinegar, so subbed w/ red wine vinegar.DH can’t tolerate mushrooms, so I omitted, but added sliced onion instead.Baked in the oven for 2 hours.Doubled the sauce and served it all over No Yolk noodles.YUMMY and will be making again.Thanks!”

  • “Well…this was just yummy!My Mr. had seconds and would have had thirds, but I lied and said there wasn’t anymore…I want it for lunch tomorrow!We’re having a houseful of overnight guests on Thanksgiving weekend and I think I’ll fix this, quadrupled, for Wednesday night before turkey day.Thank you for sharing this!”

  • “WOW! WOW, I say. Those tips were freakin’ awesome!”

  • “Yummy!This was a favorite for my family.I had no trouble with the meat drying out especially with it covered.I did not have whipping cream and used skim milk!It was delish!And better for you.”

  • “Since I needed to get dinner done in hurry, and this sounded so good, I simply cooked the meat in the skillet on top of the stove. I added the broth, vinegar, and soy sauce, cooked the meat until tender, then added the remaining ingredients. Wonderful lovely flavor and tender texture. “

  • “Taking advice from previous reviewers,I doubled this recipe, quadrupled the sauce, used half the dijon and cooked for 1-1/2 hours.Also, I made it two days prior and heated the casserole in the oven.It was quite tasty and everyone cleaned their plates.Trudy from Nova Scotia”

  • “I wish I had paid closer attention to previous reviews before making this. 2 hours is way too long in the oven — there were no juices to add to the sauce and the meat was very dry. The sauce tasted pretty good. I’m sure this would be better with a shorter cook time, but I still wouldn’t think of this recipe as an ‘elegant’ company meal — more like a good weekday twist on stroganoff.”

  • “I made this for dinner last night and it was divine.I doubled the sauce, but other than that did not change a thing.This morning, my husband was still talking about how good it was.Would not hesitate to have it when entertaining guests for dinner.Thanks Nurse Di”

  • “This was a really good dish. My husband especially liked it, because he likes dishes with some \”

  • “Very good, I made this for Valentine’s Day dinner.I only used 1 lb of meat for two servings and baked it for about 30-40 miinutes.Next time I will also double up on the sauce, but keep the Dijon to 1 teaspoon (personal preference).Great recipe!”

  • “I followed the recipe exactly and the meat was so tough, we could not eat it! I used sirloin beef, and cut it up myself. What is the secret to tender meat in this recipe?”

  • “I made this recipe last night and was worried about my husband’s reaction because he does not like beef stroganoff which is similar, but he loved this recipe, thanks NurseDi. Making your Seafood Manicotti tonight!”

  • “Another winner! The gravy is awesome. I followed the recipe exactly, except only cooked the beef 11/2 hours–perfect! I’ll be making this often.”

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