Sacr 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!!"!
Steps
Mix all the ingredients in a bowl.
Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape.
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 and grilled tomatoes or fresh salad leaves.
Sacr bleu !.
Ingredients
sirloin steaks, salted butter, parsley, chervil, tarragon, dijon mustard, cayenne pepper