Balsamic Dijon Sirloin Tips

"Based on other sirloin tip recipes I've made in the past, here's how we've tweaked the recipe to our own liking. Delicious!"
 
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Ready In:
2hrs 10mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat oven to 300 degrees F.
  • In a large pan over medium high heat (I use my Le Creuset French oven), melt the butter and oil together. Add the cubed sirloin and brown, about 7-9 minutes. Remove meat to a covered baking dish and set aside, but do not wipe out the pan.
  • Add the onion, garlic, and sliced mushrooms to the pan the meat was browned in and stir well. Sauté until onion becomes slightly translucent, about 3-4 minutes.
  • Add the sautéed mixture over the meat (it's not necessary to stir them together with the meat) in the baking dish and cover. Bake in the preheated 300 degrees F oven for 90 minutes. Remove from oven and set aside.
  • In another large pot or pan (again, a big Le Creuset works well), combine the broth, vinegars, and soy sauce and bring to a simmer.
  • In a small bowl, combine the half and half, mustard, and cornstarch and whisk well. Gradually add the combination to the simmering mixture in the pot, stirring continuously, and simmer for 2-3 minutes until thickened nicely. (It's at this point that you should taste the sauce and decide whether or not you want more than 1 tablespoon of balsamic - I like it with both less and more balsamic -- it tastes different each way.).
  • Pour the contents of the baking dish into the pot, stir well, raise temperature to high, and cook for another 2 minutes while stirring until sauce is thickened. Remove from heat and season to taste with salt and freshly ground pepper.
  • Serve over hot cooked rice or egg noodles and enjoy!

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Reviews

  1. jamanly
    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.
     
  2. PSU Lioness
    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.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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