Beef Sirloin Steaks With Fresh Herbs (cotes De Boeuf Aux Herbes)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 sirloin steaks, each about 1 1/2 pounds (thick-cut, bone-in top sirloin)
• kosher sea salt, to taste
• fresh ground black pepper, to taste
• 3 tablespoons unsalted butter
• 4 shallots, finely chopped
• 1/4 cup beef stock
• 2 tablespoons green mustard, with herbs or 2 tablespoons dijon mustard
• 3 tablespoons chopped mixed fresh flat-leaf parsley, chervil, and tarragon
• kosher sea salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
• 2 add the steaks and sear well, about 1 minute.
• 3 turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
• 4 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.
• 5 transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
• 6 meanwhile, make the sauce: in a saucepan over medium heat, melt 2 tablespoons of the butter.
• 7 add the shallots and saute until softened but not colored, about 30 seconds.
• 8 add the stock, bring to a boil and cook until reduced by half.
• 9 remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
• 10 stir in any juice that has collected on the platter holding the beef.
• 11 season with salt and pepper; pour into a warmed bowl.
• 12 transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
• 13 cut along the bone to free the meat then carve in slices diagonally across the grain. pass the sauce at the table.