Steak Bites in Dijon Gravy seared to perfection! Effortless dinner recipe packed with amazing flavor.
You guys know I’m a one-pot meal and quick and easy recipe kinda girl! Well these days, with a one year old, I literally just don’t have time to be playing around in the kitchen haha! Recipes like these are my go to! These Steak Bites in Dijon Gravy are quick, so delicious and are easy to make. Steak Bites in general are very versatile, I love how you can play around with different flavors, spices and sauces.
WHAT CUT OF STEAK SHOULD I USE?
I recommend using a thick cut of Sirloin steak. It’s usually easy to find, relatively affordable and cooks to perfection. However, any kind of steak would work for this recipe. I love using Ribeye Steak as a substitute because it tastes amazing!
CAN I MAKE THESE AHEAD OF TIME?
Absolutely! But, like any steak recipe, it’s going to taste much better the first day it’s cooked. The recipe comes together pretty quickly, so you probably won’t even need to make it ahead of time.
QUICK TIP
- Make sure you let your pan get nice and hot before adding in your meat, this will give your steak a nice brown crust and add so much flavor!
- DON’T add all of your meat to the pan at once. You want to work in batches to prevent your steak bites from boiling.
Steak Bites in Dijon Gravy
Ingredients
For the Steak
- 2-2½ lbs Thick Cut Sirloin, diced in chunks (Can also use Ribeye Steak)
- Garlic Powder, as needed
- Onion Powder, as needed
- Kosher Salt and Black Pepper, as needed
- Paprika, as needed
- 1 Tablespoon Butter
- 1 Tablespoon Canola Oil, as needed
For the Dijon Gravy
- 2 Tablespoons Shallots, chopped
- 1½ Tablespoons Fresh Parsley, chopped
- 3 Cloves Garlic, minced
- 1½ Tablespoons Dijon mustard, as needed
- 1 Tablespoon Butter
- 3 Tablespoons Sherry Cooking Wine
- ¼ Cup Chicken Broth
- ½ Cup Heavy cream, more as needed
Instructions
- In a large skillet over medium heat add 1 tablespoon of butter and canola oil.
- Season the steak bites with salt, pepper, garlic powder, paprika and onion powder. Sear the steak on both sides until cooked through. Work in batches. Remove the steak from the pan and keep warm.
- Add a little more oil and 1 tablespoon of butter to the pan if needed and add in the shallots and garlic and cook until the garlic is fragrant. Be careful not to burn. Add in Dijon mustard and mix.
- Stir in Sherry and reduce down. Stir in chicken broth then add heavy cream and continue cooking until the sauce begins to thicken.
- Once you’ve reached your desired consistency adjust seasonings if necessary then add chopped parsley and cooked steak bites back to the pan. Enjoy!
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