Sunday Sirloin with Mustard Sauce

[AllenOK]

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.

 

[kitchenelf]

Love the sauce recipe!

 

[SizzlininIN]

Wow this sounds amazing AllenMI............can canned beef broth be used?

 

[AllenOK]

I'd say go for it, Sizz! I used to use canned broth all the time, until I learned to make stock from scratch.

This recipe is "as is" from a cut/paste I did somewhere on the internet. I'll probably change the veal stock to either beef stock or "mock veal stock", which for me, is a 50/50 mix chicken and beef stock (also works good for pork stock).

I'm really thinking about dropping the beef stock option for a little of my homemade demi-glace. That stuff is full of flavor!