Dijon Steak and Potatoes With Green Beans
Enjoy classic steak and potatoes with a twist with this Dijon steak and potatoes with green beans recipe.
Servings: 6 servings
Ingredients
- 1 lb. Omaha Steaks Triple-Trimmed® Tenderloin Tips thawed, cut into bite-size pieces
- 4 tablespoons olive oil, divided
- 1 medium onion, sliced lengthwise
- 4 red potatoes, cut into uniform bite-sized pieces
- 3 carrots, peeled and diced
- 1/2 lb. green beans, trimmed
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
Instructions
- Heat 2 tablespoons oil in 4-quart sauté pan over medium-high heat.
- Add onion; cook 3 minutes or until softened.
- Add potatoes, carrots, and green beans and cover; cook 10 minutes, stirring occasionally, until potatoes are tender. Remove from pan and set aside.
- Heat remaining 2 tablespoons oil in pan over medium heat.
- Add thawed steak tips to pan; sprinkle with paprika, salt, and pepper and stir until well coated.
- Sauté 3 minutes, then remove from pan and set aside.
- Add beef broth and bring to a boil. Reduce heat; simmer about 10 minutes, or until broth is reduced by half.
- Whisk in cream and mustard and simmer until thickened.
- Return vegetables and steak tips to pan and heat through, stirring occasionally, before serving.