Savory bites of sirloin steak with tender sliced cremini mushrooms in a rich, buttery, Dijon mustard sauce, all nestled on a bed of creamy mashed potatoes and garnished with a sprinkle of fresh chives. This is a delectably tasty, tummy warming, hearty fall meal your whole family will absolutely devour. If you live with guys that think dinner isn’t a meal without a generous helping of meat and potatoes on their plate, then this meal is right up their alley!
Sure everyone loves a good steak but when you add fresh herbs, Dijon mustard and lemon juice you take a basic steak to a whole new level. These ingredients give the sauce it’s wonderful bright flavor that will have everyone licking their plates.
Start by cutting Sirloin steak into bite sized pieces.
Place steak bites in a large ziplock baggie.
In a small bowl, stir together the soy sauce, olive oil, hot sauce and pepper.
Pour marinade into the baggie with the steak.
Seal and smush bag to coat the beef with the marinade. Refrigerate for a minimum of 2 hours, or up to overnight.
Melt 1 tablespoon butter in a large skillet over medium heat.
Sauté the mushrooms until they release their liquid. Continue to cook until all liquid has cooked off.
Remove mushrooms from the pan and set them aside.
Increase heat to medium high and add 1 tablespoon butter to the pan. Add the steak bites to the pan and sear them until browned, about 2-3 minutes. Do not crowd pan, cook beef in 2 batches if needed. Remove seared beef from the pan, set aside and keep warm.
Reserve marinade.
Reduce heat to medium and add another tablespoon of butter to the pan. Add diced onions and cook until onions are soft and light golden brown, about 3-5 minutes.
Add minced garlic, thyme, half the chives, red pepper flakes and cook until garlic is fragrant, about 1 minute.
Add lemon juice, water or beef broth, and reserved marinade to the skillet. Bring to a simmer, scraping up any browned bits in the bottom of the pan as the sauce cooks. Simmer sauce until it reduces by about half.
Once sauce has reduced, add 2 tablespoons butter and mustard to the sauce and stir to melt it into the sauce.
Return mushrooms and beef to the skillet and spoon sauce over the beef. Simmer until everything is heated through, stirring frequently.
Taste and season with salt and pepper as needed.
Serve beef and the mushroom Dijon butter sauce over a bed of mashed potatoes and garnish with a sprinkle of fresh chives.
This meal is so easy to make, and comes together in short order. It has a lovely depth of flavor that makes it lick your plate clean delicious. With a little planning (marinating the beef) it’s easy enough to whip up on a busy weeknight but fancy enough to serve to dinner guests as well. I round out the meal with a crisp green salad. This meal pairs beautifully with my favorite Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons.
Dijon Butter Sauce Steak Bites
Ingredients
- 1 lb sirloin steak, cut into bite sized chunks
- 5 tbsp butter, divided
- 8 oz cremini mushrooms, sliced
- ½ cup onion, finely minced
- 4 cloves garlic, minced
- ⅛ tsp red pepper flakes
- 1 tbsp Dijon mustard
- ½ tsp thyme
- 1 tbsp fresh chives, minced
- 1 cup water or beef broth
- 1 tbsp lemon juice
- Salt & pepper, to taste
For the Marinade:
- ⅓ cup low sodium soy sauce
- 1 tbsp olive oil
- 1 tbsp hot sauce
- 1 tsp pepper
Instructions
- Place Sirloin steak bites in a large ziplock baggie.
- Add soy sauce, olive oil, hot sauce, and pepper to the baggie.
- Seal and smush bag to coat the beef with the marinade.
- Refrigerate for a minimum of 2 hours or up to overnight.
- Melt 1 tablespoon butter in a large skillet over medium heat.
- Sauté mushrooms until they release their liquid. Continue to cook until all liquid has cooked off.
- Remove mushrooms from the pan and set aside.
- Increase heat to medium high and add 1 tablespoon butter to the pan. Add steak bites to the pan and sear beef until browned, about 2-3 minutes. Reserve marinade.
- Do not crowd pan, cook beef in 2 batches if needed. Remove seared beef from the pan and set aside.
- Reduce heat to medium and add another tablespoon of butter to the pan. Add onions and cook until onions is soft and translucent, about 3 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add thyme, red pepper flakes, mustard, lemon juice, water or beef broth, and reserved marinade to the skillet. Bring to a simmer, scraping up any browned bits in the bottom of the pan as the sauce cooks. Simmer sauce until it reduces by about half.
- Add 2 tablespoons butter to the sauce and stir to melt it into the sauce.
- Return mushrooms and beef to the skillet and spoon sauce over the beef. Simmer until everything is heated through, stirring frequently.
- Serve beef and the mushroom Dijon butter sauce over a bed of mashed potatoes and garnish with fresh chives.
Did You Make This?
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John 6:35
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