STEAK WITH MUSHROOM DIJON SAUCE
Steps:
- Preheat oven to 425.
- Season steak with salt and pepper. Add a few tablespoons of olive oil to the cast-iron pan. Sear steak on each side for 2-3 minutes until golden brown.
- Place in the oven and cook until the desired doneness. I cook mine until medium rare, which varies on the thickness of your steak.
- Remove steak from oven and remove from pan. Cover steak with a piece of aluminum foil.
- Add a few tablespoons of olive oil and sauté the sliced mushrooms and shallots on medium-high heat until tender and golden brown. Then add garlic and cook for 1 minute.
- Add a tablespoon of Dijon mustard to the mushrooms and the cold water. Stir until the mustard is incorporated and the sauce begins to forms. Add butter and stir. Add the fresh thyme.
- Slice steak and pour the mushroom Dijon sauce over the steak.
Nutrition Facts : ServingSize 1 g, Calories 659 kcal, Carbohydrate 2 g, Protein 58 g, Fat 46 g, SaturatedFat 21 g, Cholesterol 188 mg, Sodium 237 mg, Sugar 1 g
DIJON MUSHROOM BEEF
Coated in a mild Dijon mustard sauce, the beef strips and sliced mushrooms in this dish are delicious over noodles or rice. This was hit with my family when I served it with broccoli and fresh tomatoes. -Judith McGhan of Perry Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.
Nutrition Facts : Calories 261 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 541mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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 heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.
Nutrition Facts :
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
STEAK & MUSHROOMS IN BEEF-DIJON SAUCE
Yummy, simple, and a hearty meal for those rushed nights. Enjoy with your favorite bread and a green veggie, we like steamed broccoli.
Provided by CookbookCarrie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
- Add mushrooms, broth and onions.
- Reduce heat; cover and cook 3 minutes.
- Uncover; cook an additional 2-3 minutes.
- In a small bowl combine flour and milk; blend until smooth.
- Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
- Stir in mustard until smooth.
- Serve over pasta.
STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH
Steps:
- Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
- Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
- Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
- Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
- Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.
BEEF STEAK DIJON
A great recipe that turns plain old flank steak into a dish of elegance! You'll think you're eating in one of the finest bistros in France! You can plate this one in under a half an hour! From Beef Main Dishes.
Provided by yooper
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coarsley crack the black peppers.
- Rub half of the peppers into each side of the steak.
- Place steak on the unheated rack of a broiler pan.
- Broil 3 inches from heat for 6 minutes.
- Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness).
- Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules.
- Cover and cook over medium heat about 5 minutes or until mushrooms are tender.
- Stir together yogurt, flour, and mustard.
- Stir yogurt mixture into mushroom mixture.
- Cook and stir until thickened and bubbly.
- Then, cook and stir for 1 minute more.
- To serve, thinly slice steak diagonally across the grain.
- Arrange steak slices ad asparagus on dinner plates.
- Serve with sauce.
Nutrition Facts : Calories 274.9, Fat 11.3, SaturatedFat 4.6, Cholesterol 93.1, Sodium 192.4, Carbohydrate 7.5, Fiber 2, Sugar 3.1, Protein 35.2
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
CUBE STEAKS DIJON
Categories Milk/Cream Beef Mustard Sauté Low Carb Quick & Easy Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.
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- Sprinkle meat with salt and pepper. If desired, in a large nonstick skillet cook and stir half of the meat over medium-high heat until brown. Drain off fat. Place meat in a 3 1/2- or 4-quart slow cooker. Repeat with remaining meat.
- Add mushrooms, onion, and garlic to cooker. In a bowl stir together broth, wine, mustard, and dried thyme (if using). Pour mixture over meat in cooker.
- If using low-heat setting, turn cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 tablespoons cooking liquid to make a paste. Stir in fresh thyme, if using. Stir mixture into slow cooker. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.
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