Ingredients:

  • 1.5 lbs sirloin steak, thinly sliced against the grain
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth, low sodium
  • 1 tbsp Dijon mustard
  • 1/2 cup full-fat sour cream
  • 1 tbsp butter
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Pat the beef strips completely dry with paper towels and season with salt and pepper.
  2. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over high heat until it just begins to smoke.
  3. Add beef in a single layer, working in batches, and sear for 1-2 minutes per side until mahogany-colored. Remove beef to a plate and set aside.
  4. Reduce heat to medium. Add butter to the same pan.
  5. Add sliced mushrooms and sauté until they release their moisture and turn golden brown.
  6. Stir in the minced garlic and cook for 60 seconds until fragrant.
  7. Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release the brown bits (fond).
  8. Let the liquid simmer and reduce by half.
  9. Turn the heat to LOW. Slowly whisk in the room-temperature sour cream until the sauce is thick and velvety.
  10. Return the beef and any accumulated juices to the pan, stirring gently until heated through.
  11. Garnish with chopped fresh parsley and grated Parmesan cheese.