HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.
Nutrition Facts : Calories 478, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 99 milligrams, Sodium 217 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 42 grams
SACRé BOEUF SIRLOIN STEAK TOPPED WITH MUSTARD HERB BUTTER
A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!!
Provided by French Tart
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.
- Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
- Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.
- Sacré Bleu!
Nutrition Facts : Calories 1193.4, Fat 90.8, SaturatedFat 40.2, Cholesterol 354.6, Sodium 418.2, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 87.5
BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)
The top sirloin or rib-eye steak is a great luxury in France and, like the leg of lamb, is often featured at wedding banquets and other festive occasions. From the cookbook "Savoring Provence" and posted for ZWT5.
Provided by kitty.rock
Categories Steak
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
- Add the steaks and sear well, about 1 minute.
- Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
- Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
- Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
- Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
- Add the shallots and saute until softened but not colored, about 30 seconds.
- Add the stock, bring to a boil and cook until reduced by half.
- Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
- Stir in any juice that has collected on the platter holding the beef.
- Season with salt and pepper; pour into a warmed bowl.
- Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
- Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.
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