Enjoy classic steak and potatoes with a twist with this Dijon steak and potatoes with green beans recipe. In less than 30 minutes, enjoy a delicious comfort food meal your family will love. Fresh green beans and a creamy sauce gives this family-favorite steak and potato meal substance. With the added spice from the paprika and Dijon, this steak recipe is a keeper.
Start with tender filet mignon tips for this classic dish. These generous chunks of tenderloin are perfect for this recipe, stroganoffs, stews, chilis, stir-frys, or kabobs. Order extra filet mignon tips and keep in the freezer for delicious tender steak chunks to add to your recipes anytime.
Dijon steak and potatoes with green beans is an easy recipe that comes together in less than 30 minutes. Complete with protein, vegetables and potatoes, this dish makes a balanced meal. No need to cook extra side dishes or sneak in more vegetables. This dish has it all.
Watch our video tutorial for this recipe below and check out more Omaha Steaks delicious recipes on our blog and in our easy-to-use Omaha Steaks mobile app.
Dijon Steak and Potatoes with Green Beans
Ingredients
- 4 T olive oil divided
- 1 medium onion sliced lengthwise
- 4 red potatoes quartered lengthwise, thinly sliced
- 3 carrots quartered lengthwise, thinly sliced
- 1/2 lb green beans trimmed
- 1 lb Omaha Steaks® Filet Mignon Pieces thawed, cut into bite-size pieces
- 1 T smoked paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup beef broth
- 1/2 cup heavy cream
- 1 tsp 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. 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 Omaha Steaks filet mignon 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.
