Dijon Sirloin Tips Recipes

Steps:

• Heat oven to 325°F.
• Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat.
• Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness.
• Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well.
• Serve sliced meat with the sour cream mixture.

Steps:

• 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.

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

Steps:

• Preheat oven to 300 degrees F.
• In a large pan over medium high heat (I use my Le Creuset French oven), melt the butter and oil together. Add the cubed sirloin and brown, about 7-9 minutes. Remove meat to a covered baking dish and set aside, but do not wipe out the pan.
• Add the onion, garlic, and sliced mushrooms to the pan the meat was browned in and stir well. Sauté until onion becomes slightly translucent, about 3-4 minutes.
• Add the sautéed mixture over the meat (it's not necessary to stir them together with the meat) in the baking dish and cover. Bake in the preheated 300 degrees F oven for 90 minutes. Remove from oven and set aside.
• In another large pot or pan (again, a big Le Creuset works well), combine the broth, vinegars, and soy sauce and bring to a simmer.
• In a small bowl, combine the half and half, mustard, and cornstarch and whisk well. Gradually add the combination to the simmering mixture in the pot, stirring continuously, and simmer for 2-3 minutes until thickened nicely. (It's at this point that you should taste the sauce and decide whether or not you want more than 1 tablespoon of balsamic - I like it with both less and more balsamic -- it tastes different each way.).
• Pour the contents of the baking dish into the pot, stir well, raise temperature to high, and cook for another 2 minutes while stirring until sauce is thickened. Remove from heat and season to taste with salt and freshly ground pepper.
• Serve over hot cooked rice or egg noodles and enjoy!

Steps:

• Preheat oven to 300°F.
• In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
• In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
• Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
• In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
• Combine mustard, cornstarch and cream; stir into broth mixture.
• Return to heat and boil for two minutes, stirring constantly.
• Drain juices from baking dish into broth mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Add beef and mushroom to cream mixture.
• Serve over hot cooked egg noodles.

Steps:

• Brown the meat in butter and oil in a lg skillet.
• Place in a 2qt baking dish.
• In the skillet, saute mushrooms and garlic for 2 minutes.
• Pour all over meat.
• Cover and bake at 325* for 1-1/2 hour or until tender.
• In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
• Boil for 2 minutes.
• Mix mustard, cornstarch and cream, stir into broth mixture.
• Bring to a boil; boil for 1 minute, stirring constantly.
• Drain juices that have accumulated around the beef into broth mixture.
• Cook on med heat, stirring, until bubbly.
• Add the meat, mix well.