Beef Sirloin Steaks With Fresh Herbs Cotes De Boeuf Aux Herbes

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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."

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Steps

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In a cast-iron frying pan over high heat , melt the butter with the olive oil until the mixture turns a light brown.

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Add the steaks and sear well , about 1 minute.

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Turn , sprinkle with sea salt , and brown on the second side for 1 minute more.

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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.

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Transfer to a platter , tent with aluminum foil , and let rest for 5 to 8 minutes before carving.

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Meanwhile , make the sauce: in a saucepan over medium heat , melt 2 tablespoons of the butter.

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Add the shallots and saute until softened but not colored , about 30 seconds.

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Add the stock , bring to a boil and cook until reduced by half.

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Remove from the heat and stir in the mustard , the remaining 1 tablespoon of butter , and the herbs.

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Stir in any juice that has collected on the platter holding the beef.

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Season with salt and pepper.

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Pour into a warmed bowl.

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Transfer the steaks to an attractive cutti.

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Ingredients

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unsalted butter, olive oil, sirloin steaks, sea salt, fresh ground black pepper, shallots, beef stock, mustard, fresh flat-leaf parsley