Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Balsamic Dijon Sirloin Tips Recipe
    Lost? Site Map

    Balsamic Dijon Sirloin Tips

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on January 30, 2014

      Going to try this tonight with venison. The key with any meat, especially venison is to marinate well prior to cooking. Not with crazy sauces, but just simple seasoning. I put fresh ground black pepper and large kernel kosher salt with some Lawry's garlic salt on all meat for a minimum of 4-5 hrs before cooking. With venison, I then drowned it in good EVO to replace the missing fat. This keeps all venison juicy, even for the weird ones that won't touch meat under medium well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2012

      This was a nice change from most recipes that use beef tips. When cooking, I pretty much stuck to the recipe, except that after tasting the cream/Dijon mixture, I decided to add another teaspoon of mustard as I couldn't really taste it much over the half-and-half. I was also worried that the vinegar would overpower the other flavors after I tasted that half of the sauce but it really was not the case. The flavors came together well and the sauce thickened nicely (which I usually have a problem doing). The steak was fall apart tender and the meat and vegetables cooking made my house smell WONDERFUL (it reminded me of my Grandma's house during Sunday dinner). Finally, I served it over cooked farfalle pasta. The only problem I had with everything was that the beef tasted like a plain old roast. None of the onion or garlic flavor cooked into it and it kind of stuck out when you bit into a piece of it. Perhaps next time I will cook the veggies first and then brown the beef in the drippings so maybe the flavor will cook into the meat. With the exception of that little thing, this was a really great meal and very easy to make. I will definitely be making it again. Made for Bargain Basement.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Balsamic Dijon Sirloin Tips

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.1
    Calories from Fat 278
    Total Fat 30.9 g
    Saturated Fat 13.6 g
    Cholesterol 132.9 mg
    Sodium 409.9 mg
    Total Carbohydrate 10.3 g
    Dietary Fiber 1.1 g
    Sugars 3.4 g
    Protein 32.6 g

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes