Ingredients:

  • 1.5 lbs sirloin tip, sliced into 1/4-inch strips
  • 2 tbsp avocado oil
  • 1 lb cremini mushrooms, sliced
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 2 tbsp grass-fed butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.75 cup low-fat sour cream
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp black pepper

Instructions:

  1. Pat the sliced sirloin dry with paper towels. Heat 1 tablespoon of avocado oil in a 12-inch cast iron skillet over high heat. Flash-sear the beef in two batches to ensure a mahogany crust, cooking for 1-2 minutes per side. Remove beef and set aside.
  2. In the same skillet, add the remaining oil and the cremini mushrooms. Perform a 'dry-sear' by letting them sit undisturbed for 3 minutes until browned and the moisture has evaporated.
  3. Reduce heat to medium. Add the butter, minced shallots, and garlic. Sauté for 2-3 minutes until the shallots are translucent and caramelized.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste, creating a light roux.
  5. Slowly whisk in the beef bone broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
  6. Tempering the sauce: In a small bowl, whisk the sour cream with two tablespoons of the hot sauce. Once smooth, stir the mixture back into the skillet. Return the beef and any accumulated juices to the pan, warming through for 1 minute.
  7. Garnish with fresh parsley and cracked black pepper. Serve immediately over egg noodles or mashed potatoes.