Steak with Mustard and Herbs

Western.Chefs's picture

Jan. 10, 2012

Ingredients

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
Egg yolks 3
Butter/Margarine 1/2 Cup (8 tbs)

Directions

MAKING

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.

FINALIZING

18. Place on steak board and sprinkle with remaining fresh herbs, if desired.

19. Slice steak on the diagonal, 1/4 inch thick.

SERVING

20. Serve with Bearnaise Sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 6410Calories from Fat 3955

 % Daily Value*

Total Fat 449 g690.8%

Saturated Fat 208 g1040%

Trans Fat 0 g

Cholesterol

Sodium 1312 mg54.67%

Total Carbohydrates 57 g19%

Dietary Fiber 16 g64%

Sugars 4 g

Protein 491 g982%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet