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

Submitted by kitty.rock

"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: 25mins
• Ingredients: 12
• Serves: 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.

Reviews

[kali_desade]

This was both terribly easy and ridiculously good. I used too much liquid so my sauce wasn't quite thick and buttery, but overall delicious. Will definitely cook this for friends next time I have people over.

 

[realbirdlady]

An easy dress-up for beef. I used some sirloin pieces, not steak, so the cooking time was a little less. I did do some substituting in the sauce - half onion half garlic in place of the shallots, and parsley with rosemary for the herbs. I used brown mustard.

 

[Kim127]

Ohh, yummy herb sauce that really went well with the steak! We used grilled T-Bone steaks that I seasoned with Fleur de sel and freshly ground black pepper. For the herbs I used a combination of fresh flat-leaf parsley, fresh thyme leaves, a little fresh sage and dried tarragon. Went really well with Leslie's Recipe #135116. Merci!! Made for Las Mistico Magicos Sirenas - ZWT5.

 

[*Parsley*]

Delightful! Loved the herb butter sauce. I used the Dijon mustard and equal parts fresh parsley and fresh tarragon. I made the sauce a few hours ahead of time so the herbs could infuse the sauce. I'll use this recipe again..... even when I grill steaks outdoors. Thanx!

 

[IngridH]

This was very good overall, but the mustard really overpowers the other flavors in the sauce. Iused dijon, having never heard of green mustard with herbs, so maybe that would make a difference. I didn't have chervil, so I increased the amount of tarragon to compensate. I also used beef tenderloin steaks, as they were what I had on hand today. I used a cast iron skillet to sear the meat, and then build the sauce, maybe a tad bit of brandy to deglase would have added that missing flavor component. Don't get me wrong, we enjoyed our dinner, but really thought that this had a lot more potential than it actually delivered. Made for ZWT by one of the Cooks with Dirty Faces.