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

Recipe by kitty.rock
READY IN: 25mins




  • 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.