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.

• Ready In: 25 mins
• Serves: 6
• Yields: 6

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

• SAUCE

• 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

Directions

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.