Dijon Sirloin (served over rice or potatoes)

3 lbs sirloin cut into 1" pieces

salt

pepper

2 tablespoons olive oil

6 medium shallots, cut to half rounds

2 tablespoons butter

1 cup dry vermouth

1 cup beef broth

1/2 cup Dijon mustard

1 teaspoon dry tarragon

2 tablespoons of fresh tarragon

SPRINKLE salt and pepper over meat.  Heat oil over high heat in large skillet.  Add meat a few piedes at a time to brown.  Transfer meat to slow cooker.

ADD shallots to skillet and sautee 1 minute.  Deglaze pan with white wine, scraping brown bits up and adding mustard and dried tarragon to glaze.  Transfer mix to cooker, add broth and stir.  Cover the cooker and cook on HIGH for 3 hours.  Skim off any fat and add fresh tarragon.

ADD butter to cooker in pieces and cover.  Cook for 30 minutes more.  Season to taste, and serve over rice or potatoes.