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Dijon Steak and Potatoes with Green Beans
Featured Omaha Steaks Product
- 4 tablespoons olive oil, divided
- 1 medium onion, sliced lengthwise
- 4 red potatoes, quartered lengthwise, thinly sliced
- 3 carrots, quartered lengthwise, thinly sliced
- 1/2 pound green beans, trimmed
- 1 pound Omaha Steaks® Filet Mignon Tips, thawed, cut into bite-size pieces
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 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. Cover; cook 10 minutes until potatoes are tender, stirring occasionally. Remove from pan; set aside.
- Heat remaining 2 tablespoons oil in pan over medium heat. Add steak tips to pan; sprinkle with paprika, salt and pepper; stir until well coated. Sauté 3 minutes. Remove from pan; set aside.
- Add beef broth. Bring to a boil. Reduce heat; simmer about 10 minutes, or until broth is reduced by half. Whisk in cream and mustard. Simmer until thickened. Return vegetables and steak tips to pan. Heat through, stirring occasionally.
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