Best 2 Sacré Boeuf Sirloin Steak Topped With Mustard Herb Butter Recipes
Immerse yourself in a culinary journey with our exceptional recipes, starting with the remarkable Sacr Boeuf Sirloin Steak. This dish tantalizes taste buds with its tender, juicy sirloin steak, expertly grilled to perfection and crowned with a flavorful herb butter. The Mustard Herb Butter, a delectable combination of mustard, herbs, and butter, adds a tangy, aromatic dimension to the steak, elevating it to a masterpiece.
Embark on a tantalizing adventure with our diverse and enticing recipes. Discover the secrets of creating the perfect steak with our meticulously crafted guide, ensuring a flawlessly cooked steak every time. Elevate your culinary skills with our Herb Butter recipe, a versatile condiment that transforms ordinary dishes into extraordinary experiences. Dive into the nuances of flavor with our Mustard Herb Butter, a symphony of tangy mustard, aromatic herbs, and rich butter.
Explore the art of crafting a delightful Béarnaise Sauce, an essential accompaniment to any steak dish. Indulge in the richness of our Creamy Béchamel Sauce, a versatile sauce that adds a velvety touch to various dishes. Unveil the secrets of our delectable Béarnaise Sauce, a classic French sauce that elevates steak to new heights of flavor. Discover the culinary magic of our Creamy Béchamel Sauce, a versatile sauce that transforms ordinary dishes into culinary masterpieces.
SACRé BOEUF SIRLOIN STEAK TOPPED WITH MUSTARD HERB BUTTER
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!!
Provided by French Tart
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 1193.4, Fat 90.8, SaturatedFat 40.2, Cholesterol 354.6, Sodium 418.2, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 87.5
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.
Provided by kitty.rock
Categories Steak
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Tips:
- To achieve the perfect medium-rare doneness, cook the sirloin steak for 5-7 minutes per side in a hot skillet.
- Allow the steak to rest for 5-10 minutes before slicing to allow the juices to redistribute.
- For a bolder flavor, use a combination of Dijon mustard and whole-grain mustard in the herb butter.
- Add some minced garlic or shallots to the herb butter for an extra layer of flavor.
- Serve the steak with roasted vegetables or a simple salad for a complete meal.
Conclusion:
Sacr-Boeuf Sirloin Steak topped with Mustard-Herb Butter is an easy-to-make yet elegant dish that is perfect for any occasion. The tender and juicy steak is complemented by the flavorful herb butter, making it a delightful meal that will impress your guests. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.
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