AllenOK
Executive Chef
Sunday Sirloin with Mustard Sauce
Yields: 1 serving
8 oz sirloin steak
1/3 oz chopped fresh thyme
1/3 oz chopped fresh rosemary
Salt and pepper to taste
For the Mustard Sauce:
3 oz white wine
fresh thyme and rosemary
1/3 c veal stock or beef base (generous)
¼ c cream or half-and-half
2 T Dijon mustard
1 T whole grain mustard
Season the meat with the salt, pepper, thyme, and rosemary, then preheat a frying pan. When hot, add a bit of oil and cook the meat almost to the desired temperature. Then add the remaining herbs and wine, reduce. Add veal stock and cream. Remove the steak. Continue to cook the sauce an additional 5 minutes or until proper consistency.
Add the two mustards, stir well, then add salt and pepper if needed. Place the meat back in the pan with the sauce for one minute to reheat and serve. Serve with fresh vegetables.
Yields: 1 serving
8 oz sirloin steak
1/3 oz chopped fresh thyme
1/3 oz chopped fresh rosemary
Salt and pepper to taste
For the Mustard Sauce:
3 oz white wine
fresh thyme and rosemary
1/3 c veal stock or beef base (generous)
¼ c cream or half-and-half
2 T Dijon mustard
1 T whole grain mustard
Season the meat with the salt, pepper, thyme, and rosemary, then preheat a frying pan. When hot, add a bit of oil and cook the meat almost to the desired temperature. Then add the remaining herbs and wine, reduce. Add veal stock and cream. Remove the steak. Continue to cook the sauce an additional 5 minutes or until proper consistency.
Add the two mustards, stir well, then add salt and pepper if needed. Place the meat back in the pan with the sauce for one minute to reheat and serve. Serve with fresh vegetables.