Sirloin Dijon and Brussel Sprouts

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.

Sirloin Dijon

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.

Brussel Sprouts

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!!

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  1. Nicole says

    We just bought a half of a cow and our freezer is full of meat that I have no idea how to cook. I made this dish last weekend but I didn’t eat very much I knew the way I had cooked it it wasn’t so healthy. And I get an update that you made a stroganoff-ish dish! I have tons more of the sirloin in the freezer. I’m going to try this one out this weekend, thanks!

  2. Meghan says

    Made this with ground turkey instead–it was awesome! Every recipe posted here is great–thank you so much:)

  3. Cyndi says

    I made this with onion and lots of mushrooms and seasoned the meat with salt pepper, garlic powder and onion powder and a little tarrogon and dijon mustard , but I used almod flour to thicken … probable 1/ 2 cup .. a can of low sodium beef broth and a can of coconut milk and it was creamy and delish … just a thought instead of cream :)

  4. Laura says

    I made the brussel sprouts today which I haven’t particularly enjoyed in the past, but these rocked!!! Thanks for the great recipe Sarah!

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