Dijon Sirloin Tips Recipe
Dijon Sirloin Tips Recipe photo by Taste of Home
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Dijon Sirloin Tips Recipe

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I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. — Janelle Lee, Appleton, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 4 servings


  • 1 beef top sirloin steak (1-1/4 pounds), cubed
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 3 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 cup beef broth
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch
  • 1/2 cup heavy whipping cream
  • Hot cooked noodles
  • Chopped fresh parsley, optional

Nutritional Facts


  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Dijon Sirloin Tips in Taste of Home February/March 1997, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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[email protected] User ID: 1426899 264434
Reviewed Apr. 7, 2017

"Very good. Will make it again but with double the sauce."

angelasandoval User ID: 2401339 219073
Reviewed Jan. 28, 2015

"Excellent taste! We did think it needed twice the sauce though. The only other change I needed to make was that I didn't end up with any drippings when I was done sauteeing the mushrooms, which then meant I didn't have any juices left to add to the sauce when taking it out of the oven either. If that happens next time, I'll add a little broth before putting it in the oven."

rachellerg User ID: 5635720 72701
Reviewed Mar. 26, 2012 Edited Jun. 22, 2014

"Doubled the sauce! Love this recipe quick and easy!!!"

momtutu User ID: 2124680 72699
Reviewed Sep. 12, 2011

"There are some slight differences between this version and the one originally printed in the That said, it is very good. We don't care for mushrooms so i leave them out. Doubling the sauce amounts is a good idea. Will do that next time."

cwbuff User ID: 441425 42937
Reviewed Sep. 27, 2009

"Great improvement on beef stroganoff. I doubled the sauce ingregients, added 1/4 cup dry sherry, and cut the cooking time to 1 hour and it came out great. I like this better than regular stroganoff-type recipes."

jillea User ID: 1763985 14868
Reviewed Mar. 29, 2009

"This recipe is delicious! easy to make and elegant enough to serve to special guests. The meat is always tender and flavorful! Thank you Janelle for a great recipe!"

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