Dijonsirlointips Recipes

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

SIRLOIN TIPS

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.

CHEF JOHN'S DIJON MUSTARD

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.

SIRLOIN TIPS WITH MUSHROOMS

Steps:

• In a skillet, brown beef in butter; remove and set aside. To the same skillet, add the oil and mushrooms, onion and garlic; saute until tender. Add beef; transfer to a greased 1-qt. baking dish. Cover and bake at 325° for 1 hour or until beef is tender., In a saucepan, combine the cornstarch, cream, broth, wine or additional broth, Dijon mustard and soy sauce until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into meat mixture until blended. Serve over noodles.

SIRLOIN TIPS AND MUSHROOMS

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

DIJON SIRLOIN TIPS

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.

DIJON SIRLOIN TIPS

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.

HERB-RUBBED SIRLOIN TIP ROAST & DIJON SAUCE

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.

BALSAMIC DIJON SIRLOIN TIPS

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!

EASY SIRLOIN TIPS

Steps:

• Place tips in a plastic bag, add flour, salt and pepper and shake well, insuring that all tips are coated.
• In large skillet, heat oil over medium high heat. Add tips and mushrooms and stir until all tips have browned. Leave oil and flower mixture in pan.
• Add water, wine and dry soup mixture. Stir well, cover pan and reduce heat to a simmer.
• Simmer for 30 minutes, stirring ocassionally and adding water, if needed.
• Serve tips and gravy over rice, pasta, or baked potato.
• Enjoy.