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Dijon Sirloin Tips

 Dijon Sirloin Tips
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
4 ServingsPrep: 20 min. Bake: 1 hour


  • 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


  • 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

2 of 2

Dijon Sirloin Tips (continued)

Directions (continued)

  • heat until thickened and bubbly, stirring constantly. Add beef
  • mixture. Serve with noodles. Garnish with parsley if desired. Yield:
  • 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.