Prep 1 hr
Cook 15 mins
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!!
- 2 sirloin steaks, weight to suit preferences
- 50 g soft salted butter (2 ozs)
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chervil
- 1 tablespoon finely chopped tarragon
- 2 teaspoons wholegrain Dijon mustard
- cayenne pepper, to taste
- 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!
I'm not rating this because I haven't prepared it. It does sound fantastic and am saving it to my beef cookbook. My reason for posting this "rating" is to ask you, French Tart, how do you do the accents and oe combination???? Is there something special to which you have access that I don't? I'll be happy to replace this 'ratingless' review with an actual review....as soon as I can dig myself out of the snow and get to the store!! (in the middle of a blizzard here) <3
This is wonderful FT!!! I love steak done seasoned with salt and pepper and then served with Cafe de Paris butter, as to me, it keeps it simple and adds to a nice steak dish. That is why when I saw this recipe I knew I had to try it.. It did not disappoint, it was so easy to do. I made the butter in the morning and then just grilled the steak when I got in and served it with a baked potato for a truly scrumptious dinner. I bought a piece of beef fillet weighing about 500g for the 2 of us. I know a little indulgent ,but boy was it good. I loved the tarragon in the butter but really the combination of herbs along with the mustard was just a perfect pair with the steak. Cheers FT for a such a wonderful dinner and one that will be enjoyed again and again. :)
C'est magnifique! Very easy, and the various ingredients in the compound butter give this a depth of flavor that is very simple to achieve. (I made extra butter and stored it in the freezer for later use.) Made as a "thank you" to French Tart for the Everyday is a Holiday Tag Game.