Dijon Butter Sauce Steak Bites
Tender chunks of beef in a creamy dijon butter sauce served on a bed of creamy mashed potatoes is a delicious meal that comes together in a snap.
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.