Ingredients

2 pounds boneless sirloin, cut into 1/2-inch cubes
1/3 cup butter
3/4 pound fresh mushrooms, sliced
1 package (9 oz.) frozen artichoke hearts, cooked and cooled
1 cup celery, finely diced
1 pint small cherry tomatoes
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 teaspoons Dijon mustard

Dijon Mustard Dressing:
1 1/2 cups oil
1/4 cup wine vinegar
4 shallots, finely chopped
2 tablespoons parsley, chopped
2 tablespoons fresh dill, chopped
Salt
Black pepper, freshly ground to taste
2-3 drops Tabasco sauce

Directions

Saute steak in butter; transfer to a large bowl and cool. Quickly saute mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley; mix lightly.

Combine all dressing ingredients; whisk to blend. Add mustard to dressing; pour over salad, toss, cover and marinate overnight. Makes 8 servings.Each serving contains 578 calories; 41 gm fat; 210 mg sodium; 58 mg cholesterol.