Steak with Mustard and Herbs
|Butter/Margarine||1⁄4 Cup (4 tbs), softened (1/2 stick)|
|Dried marjoram leaves||1 Teaspoon|
|Dried basil leaves||1 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Cracked black pepper||1 Teaspoon|
|Sirloin steak||5 Pound (1 1/2 inches thick)|
|Dry mustard||6 Tablespoon|
|Dry white wine||8 Tablespoon|
|Finely chopped fresh tarragon||2 Tablespoon|
|Finely chopped parsley||2 1⁄2 Tablespoon|
|Finely chopped chives||2 Tablespoon|
|For bearnaise sauce|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Finely chopped fresh tarragon/1 teaspoon dried tarragon leaves||1 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Dried marjoram leaves||1⁄4 Teaspoon|
|Finely chopped shallot||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
1. In small bowl, combine softened butter with marjoram, basil and thyme, rubbing dried herbs between fingers while blending in and add 1/4 teaspoon pepper.
2. With point of sharp knife, make 1/2-inch-deep cuts in steak, 1 1/2 inches apart and fill each cut with 1/4 teaspoon herb butter, reserving the rest of the herb butter.
3. In small bowl, combine mustard, remaining pepper and the wine to form a paste.
4. Spread mustard paste smoothly on both sides of steak, place steak on waxed paper and allow to stand, uncovered, at room temperature 1 to 1 1/2 hours before broiling.
5. On broiler rack place steak herb-butter side down broil steak 2 to 3 inches from heat, 8 minutes on first side until mustard paste is brown and crusty.
6. Turn steak and broil 3 minutes.
7. In a cup combine 1 tablespoon fresh tarragon combined with 1 1/2 tablespoons parsley and 1 tablespoon chives.
8. Remove steak from broiler, spread surface with remaining herb butter and sprinkle with the tarragon mixture.
9. Return steak to broiler and continue to broil about 4 minutes longer until steak is cooked rare to medium.
To make the Bearnaise Sauce :
10. In small saucepan, combine vinegar, wine, tarragon, chives, parsley, basil, thyme, marjoram and shallot over medium heat, bring just to boiling.
11. Reduce heat and simmer, uncovered, until the liquid is reduced to 1/4 cup-€”8 to 10 minutes.
12. Into top of double boiler strain mixture and with wire whisk or rotary beater, beat in egg yolks.
13. Cook over hot, not boiling, water, beating constantly until mixture begins to thicken.
14. Beat in the butter, 1 tablespoon at a time, beating well after each addition.
15. Keep warm adding just enough cold water to hot water in bottom of double boiler to make it lukewarm.
16. Set double-boiler top with the sauce over the lukewarm water cover and set aside.
17. Beat again just before serving.
18. Place on steak board and sprinkle with remaining fresh herbs, if desired.
19. Slice steak on the diagonal, 1/4 inch thick.
20. Serve with Bearnaise Sauce.