Beef Tip Recipes With Dijon Mustard

Steak topped with a dijon sauce is a great way to add some bold flavor to a traditional cut of steak. It cooks quickly for an easy dinner.

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If you were to ask Justin, he would tell you that one of his favorite things for dinner is steak. But I'm not much of a red meat person, and the boys don't eat it, so we don't have steak often. For me to eat it, I need a lot of flavor. We made this dijon sauce as a salad dressing recently, and I thought it would be great on the steak as well.

We prefer Dijon mustard over other types of mustard. It isn't as strong, but still adds a lot of flavor to anything it's in.

Step by Step

Ingredients

• 3 tbsp olive oil
• 1 lb sirloin tender steak
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1/4 cup green onion, sliced
• 1 tsp thyme, dried
• 1/2 cup sherry cooking wine
• 3 cups beef broth
• 2 tbsp butter, unsalted
• 1 tbsp parsley, dried
• 1 tbsp dijon mustard

Preparation

Preheat the oven to 450F and place a rimmed baking sheet in the oven while it heats.

Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add the steak and sprinkle with 1 1/4 tsp salt and 1 1/4 tsp pepper. Cook the steaks, flipping at least once, for about 3-4 minutes on each side, until the edges start to brown (meat will not be cooked through).

Transfer the steak to the hot baking sheet and roast for about 5-7 minutes, until cooked to desired doneness.

Meanwhile, add the green onions and thyme to the skillet and cook for 1-2 minutes, stirring often, until lightly browned.

Pour in the sherry cooking wine and bring to a boil until reduced by half, about 2-3 minutes.

Add the beef broth and boil for about 15 minutes, stirring occasionally, until it starts to thicken then remove from the heat.

Stir in the butter, parsley, mustard, 1 1/2 tbsp of olive oil, 1/4 tsp salt, and 1/4 tsp of pepper and stir until it melts and combines.

Top the cooked steak with the dijon sauce and serve immediately.

Leftovers

If you have any leftover steak with dijon sauce (never when my husband is around!), save it in an airtight container in the refrigerator. Reheat either in a skillet or on a grill. Remember, the steak will cook further no matter how you reheat it.

Recipe

Originally Published On: July 12, 2021

Sirloin Steak with Dijon Sauce

Steak topped with a dijon sauce is a great way to add some bold flavor to a traditional cut of steak. It cooks quickly for an easy dinner.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Course:

Cuisine:

Diet

Keyword: ||

Dietary Needs:

Egg-Free

|

Gluten-Free

|

Nut-Free

|

Paleo

Meat:

Beef

Servings: 2

• 3 tbsp olive oil
• 1 lb sirloin tender steak
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1/4 cup green onion (sliced)
• 1 tsp thyme (dried)
• 1/2 cup sherry cooking wine
• 3 cups beef broth
• 2 tbsp butter (unsalted)
• 1 tbsp parsley (dried)
• 1 tbsp dijon mustard

• Preheat the oven to 450F and place a rimmed baking sheet in the oven while it heats

• Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat

• Add the steak and sprinkle with 1 1/4 tsp salt and 1 1/4 tsp pepper

• Cook the steaks, flipping at least once, for about 3-4 minutes on each side, until the edges start to brown (meat will not be cooked through)

• Transfer the steak to the hot baking sheet and roast for about 5-7 minutes, until cooked to desired doneness

• Meanwhile, add the green onions and thyme to the skillet and cook for 1-2 minutes, stirring often, until lightly browned

• Pour in the sherry cooking wine and bring to a boil until reduced by half, about 2-3 minutes

• Add the beef broth and boil for about 15 minutes, stirring occasionally, until it starts to thicken then remove from the heat

• Stir in the butter, parsley, mustard, 1 1/2 tbsp of olive oil, 1/4 tsp salt, and 1/4 tsp of pepper and stir until it melts and combines

• Top the cooked steak with the dijon sauce and serve immediately

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Nutrition Facts

Sirloin Steak with Dijon Sauce

Amount Per Serving (1 each)

Calories 681 Calories from Fat 396

% Daily Value*

Fat 44g 68%

Saturated Fat 14g 70%

Trans Fat 1g

Cholesterol 168mg 56%

Sodium 3405mg 142%

Potassium 1099mg 31%

Carbohydrates 4g 1%

Fiber 1g 4%

Sugar 1g 1%

Protein 55g 110%

Vitamin A 704IU 14%

Vitamin C 7mg 8%

Calcium 122mg 12%

Iron 5mg 28%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Sirloin Steak with Dijon Sauce FAQs

Can I use yellow mustard instead of dijon mustard?

You can certainly sub out a different type of mustard. I have not personally tried it, though, so can't attest to the flavor. It may also change the consistency slightly. I would reduce the amount of white wine vinegar if you use yellow mustard since it already has more vinegar in it.

Does the cut of the steak really matter?

Some would say yes, others would say no. It depends on what you personally prefer. I actually lean towards a cheaper cut of steak because I like it lean and the more expensive cuts have the fat marbled in.

What is sirloin steak?

The sirloin cut is less tender than the top loin but tends to have more flavor than other cuts. It is part of the hindquarters of a cow.
Src: https://en.wikipedia.org/wiki/Cut_of_beef

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Source: https://www.sonshinekitchen.com/sirloin-steak-with-dijon-sauce/