Ingredients:

  • 1.5 lbs Top Sirloin beef, sliced into 1/2-inch strips
  • 2 tbsp neutral oil
  • 1 lb cremini mushrooms, sliced thick
  • 4 tbsp unsalted butter
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.5 cup crème fraîche
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Pat the 1.5 lbs Top Sirloin completely dry with paper towels. Note: Moisture on the surface creates steam, preventing the Maillard reaction from occurring.
  2. Heat 2 tbsp neutral oil in your skillet until it begins to shimmer. Add the beef in two batches, searing for 2 minutes per side until deep brown and caramelized. Remove and set aside.
  3. In the same pan, add the 1 lb sliced cremini mushrooms. Cook undisturbed for 5 minutes until they release their water and turn golden.
  4. Melt 4 tbsp unsalted butter into the mushrooms. Add the minced shallot and 3 cloves of garlic, sautéing for 2 minutes until the air smells sweet and pungent.
  5. Sprinkle 2 tbsp all purpose flour over the mushrooms. Stir constantly for 1 minute until the flour smells slightly nutty.
  6. Slowly pour in 2 cups beef bone broth while whisking. Scrape the bottom of the pan vigorously until all the brown bits (fond) are dissolved.
  7. Stir in 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce. Simmer for 5 minutes until the sauce thickens and coats a spoon.
  8. Reduce heat to low. Whisk in 0.5 cup crème fraîche and return the beef (and any juices) to the pan.
  9. Toss for 1 minute until the beef is warmed through and the sauce is glossy. Do not let it boil now.
  10. Fold in 1 tbsp each of fresh parsley and chives. Season with 1 tsp kosher salt and 0.5 tsp cracked pepper until the flavors pop.