This dish reminded me of beef stroganoff, but better!! I did use some heavy whipping cream so if you want to stay away from the dairy component in this dish, I would substitute with chicken broth and add more mustard to make it a bit tangier rather then creamy.
1 1/2 lbs thinly sliced sirloin (I used the pre-sliced sirloin from TJ’s)
1 red onion diced
3 tbsp olive oil
Sea salt and pepper to taste – sprinkle meat in pan while cooking
2/3 cup heavy cream
3 crushed garlic cloves
1 tsp dried tarragon
1 ½ tbsp Dijon mustard
Saute diced onion in olive oil until tender, add sirloin and brown. While sirloin is browning, sprinkle with sea salt and pepper. In a separate bowl, mix together heavy whipping cream, garlic, tarragon and mustard. Pour mixture over the sirloin and bring to a simmer. Serve immediately.
Approx 1/2 lb brussel sprouts
1 tbsp dried dill
2 tbsp olive oil
sea salt and pepper to taste
Quarter brussel sprouts and steam for 3-5 minutes. Saute the steamed sprouts in olive oil until a little crispy and add remaining ingredients, stir and serve. Yummy!!