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Restaurant Re-Creation #1 – Sauteed Sirloin Tips

January 5, 2008

Bob and I recently visited one of our favorite restaurants – Dakota Steakhouse in Latham Farms. We like it because it’s relatively inexpensive, has a good selection of adult beverages, and knows how to make a good steak. On our recent visit, Bob ordered his usual slab of cow (filet mignon, I believe), and I, as always, refused to order anything I’ve ordered before. I glanced over to an previously-overlooked area of the menu to find an item called “Sauteed Signature Steak”, which offered sauteed sirloin with mushrooms and onions, in a “creamy au jus sauce”. Putting the grammatically incorrect French aside, I thought it sounded good, so I went ahead and ordered it. YUM! It was so good, I decided I had to figure out how to make it at home. Here’s my *very* close approximation (you have to understand that I hardly ever measure when I cook, so these measurements are approximate):

Sauteed Sirloin Tips Au Jus

1-2 Tbsp olive oil

1 lb sirloin tips, cut into small pieces

1 red onion, vertically sliced

6oz cremini mushrooms, sliced

10oz modified beef stock (see below)

4oz dry red wine (I used Cabernet Sauvignon, but just about any dry red would work)

1 tsp Worcestershire sauce

2 tsp brown sugar

3 tablespoons sour cream, mixed with 2 tsp cornstarch

Season the beef with salt and pepper. Heat olive oil in a large Dutch oven on medium-high heat. Add beef, and sear on all sides. Remove from pan. Add onions and mushrooms to pan, saute until soft. Add wine, Worcestershire sauce, beef stock, and brown sugar, bring to a boil. Reduce heat, and simmer 10 minutes. Add beef (and any collected juices) back into pan, and cook on low for 45 minutes or until sauce is thick, stirring occasionally. Stir in sour cream mixture, and cook until desired consistency. Serve over egg noodles, rice, or polenta.

Modified Beef Stock

(modified because I didn’t have beef stock in the house…if you have beef stock or demi glace, use that)

Mix together until dissolved:

1 Tbsp vegetable soup base

2 tsp chicken soup base

2 beef bouillon cubes

10oz hot water

I forgot to take a picture of the finished product. But trust me – it was great. Even Bob liked it. His actual quote, when I asked him to taste it, was : “It works.” This is what I have to put up with.

5 Comments leave one →
  1. Shannon permalink
    January 7, 2008 10:51 am

    Oooh! I think that even my picky-ass husband would eat that.

    I’ll be sure to try that recipe.

  2. Terry Gillet permalink
    November 16, 2008 5:57 pm

    Loved preparing his dish, actually preparing as I type this mail, Will let you know how we liked it. …..Thanks T

  3. February 10, 2010 8:55 pm

    Hi Wendy – I came upon your website tonight when I was looking for a recipe for sirloin tips. I googled it and, bingo,
    up came your excellent January 5, 2008 restaurant recreation #1: Sauteed Sirloin Tips au jus.
    Thank you so much,
    It’s scrumptious and the family is raving!!
    Keep up the good work,
    Barry Tashian

    • wendalicious permalink
      February 10, 2010 10:11 pm

      @Barry – I’m glad you enjoyed it! I may have to dig it out again one of these days, since the restaurant I copied it from no longer has it on their menu, and I miss it. How’s Nashville these days? I was there back in June, and I think it’s great! My in-laws live just north of there, in Kentucky.


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