We’re taking the “meat, starch, and veggies” dinner classic and putting a small-effort, big-flavor twist on it with this simple – yet mouthwatering – Dijon steak and potatoes with green beans recipe! This isn’t merely a one-pot stew, it’s a bowl of gloriously tender filet mignon bites that have been seasoned with salt, pepper, and paprika, swimming in a savory beef broth with a kick of Dijon mustard and loaded with exquisitely tender potatoes, onions, carrots, and green beans. This quick and easy recipe serves six – but we won’t judge you if you don’t want to share!
Why We Love This Filet Mignon Tips Recipe
While this recipe features a number of ingredient that all work in harmony to deliver a cozy, mouthwatering meal, the star of the show is the bite-sized filet mignon. And to deliver extra flavor without extra work, we’re preparing this recipe with pre-cut Omaha Steaks Triple-Trimmed® Tenderloin Tips! Our USDA Certified Very Tender filet mignon is extra-aged at least 30 days before being expertly trimmed into small pieces by our master butchers, which saves you time and effort while still guaranteeing a blissfully mild and legendarily Omaha Steaks tender filet mignon experience.
Before You Start
- Safely thaw your tender and mild Omaha Steaks Triple-Trimmed® Tenderloin Tips overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 4-Quart Sauté Pan With Lid
- Whisk
Omaha Steaks Products Featured in This Recipe
Dijon Steak and Potatoes With Green Beans
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.
Omaha Steaks
Hand-carved from the finest beef, expertly selected for incredible marbling and flavor, then carefully aged to maximize tenderness.