SACRé BOEUF SIRLOIN STEAK TOPPED WITH MUSTARD HERB BUTTER
A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!!
Provided by French Tart
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.
- Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
- Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.
- Sacré Bleu!
Nutrition Facts : Calories 1193.4, Fat 90.8, SaturatedFat 40.2, Cholesterol 354.6, Sodium 418.2, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 87.5
MUSTARD GRILLED STEAKS
For a new idea for the grill, try this steak. Your family will be impressed at how delicious this is.-Sharon Kraeger, Plattsmouth, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.
Nutrition Facts :
MEAN MR. MUSTARD STEAK
A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
- Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g
HERB BUTTER FOR STEAK
If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.
Provided by Bibi
Categories Compound Butters
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
- Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
- Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
- Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
- Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
- Return to the refrigerator until firmed up, about 40 minutes.
- Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg
STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.
Provided by threeovens
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
- Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8
HERB-CRUSTED CAULIFLOWER STEAKS WITH BEANS AND TOMATOES
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Dinner Cauliflower Green Bean Garlic Parmesan Bean Tomato One-Pot Meal Vegan
Yield 2 servings
Number Of Ingredients 14
Steps:
- Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
- Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
- Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
- Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
- Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
- Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.
OVEN-BAKED STEAK WITH MUSTARD SAUCE
For any of you that are beef lovers, this is an amazing recipe for beef steak! Just make certain to tell your butcher to cut the sirloin to 2-1/2 inch thickness for this recipe. This steak is broiled then baked in the oven in a savory sauce, served topped with delicious mustard sauce, If desired you can just omit the mustard sauce, the steak is really wonderful without it also! The mustard sauce can be prepared hours in advance and refrigerated, then warmed in the microwave when ready to use. This recipe serves two people easily, but can be doubled if desired, just double all ingredients and prepare the with the same method...This is wonderful served with baked potatoes...you will love this!
Provided by Kittencalrecipezazz
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
- Heat over medium heat for a couple of minutes.
- Remove from heat; stir in the cream.
- Heat again.
- Serve over the cooked steak.
- For the steak: turn oven to broil setting.
- Set oven rack to under the broiler heat.
- Season steak with black pepper on both sides.
- Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
- Remove and drain off the fat.
- Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
- pour over the steak in the pan.
- Set oven to 400 degrees.
- Bake for about 30 minutes.
- Remove to a warm platter or serving dish.
- Serve with the mustard sauce.
MUSTARD-CRUSTED STEAKS WITH HERB BUTTER
Succulent steaks with just a few ingredients and just 5 easy steps! I snip my herbs with kitchen shears - makes the chore super fast.
Provided by hollyberry117
Categories Steak
Time 15m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. Cut each steak in half. Lightly sprinkle both sides of steaks with salt and pepper.
- In a very large skillet heat 1 tablespoon of the butter over medium-high heat. Add steaks; brown on both sides, cooking until steaks are near desired doneness, about 3-4 minutes per side. Transfer steaks to a broiler pan; spread tops of steaks with mustard.
- Broil 3-4 inches from the heat for 2-3 minutes or until steaks have reached desired doneness.
- Meanwhile, for herb butter, add remaining butter to skillet; cook over medium heat until butter begins to bubble and turn golden. Add half of the herbs; remove from heat.
- Transfer steaks to plates; pour herb butter over steaks. Sprinkle with remaining herbs.
Nutrition Facts : Calories 444.4, Fat 33.1, SaturatedFat 16, Cholesterol 158.1, Sodium 189.8, Carbohydrate 0.2, Fiber 0.1, Protein 34.7
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HERB BUTTER BASTED CAST IRON STEAK - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
5/5 (14)Calories 694 per servingCategory Steak
- At least 2 hours (or up to 2 days) before you’d like to make your steak, prep the steak. If your steak has a nice fat cap, use a paring knife to cut score marks into the fat cap. Liberally season all sides of the steak with kosher salt. A good rule of thumb is 1 teaspoon per pound. Loosely wrap the steak in paper towel. Place on a rack fitted in a rimmed baking sheet. Set in the coldest area of your fridge. 30 minutes before cooking the steak, remove from the refrigerator & set on the counter to come up to room temperature.
- Place a 12-inch cast iron skillet over high heat. Preheat for 5-7 minutes, until the cast iron is very hot. Meanwhile, pat the steak completely dry with paper towel. Season with ground black pepper, as desired.
- If your steak has a nice fat cap, you can begin by rendering it slightly. Use long tongs to hold the steak upright, placing the fat cap in direct contact with the hot skillet. Cook 2-3 minutes, until the fat cap is rendered slightly & begins to develop nice golden brown color. Remove & set aside for a moment. Carefully add the avocado oil to skillet, adding just enough to coat the bottom of the skillet nicely. Once the oil is hot & begins to smoke, carefully place the steak on one side of the skillet. Cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet & cook for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments. Five minutes total cooking time will yield medium rare doneness. (Refer to the blog post, above, for more guidance on doneness temperatures.)
- After the last flip, reduce the heat to low. Carefully add the butter, garlic, rosemary, & thyme to the skillet. Tilt the skillet toward you, so the butter pools alongside the edge of the skillet nearest you. Use a large spoon to baste the butter over top the steak repeatedly for 30 seconds.
MUSTARD-CRUSTED STEAKS WITH HERB BUTTER - BETTER …
From bhg.com
3.8/5 (12)Total Time 30 minsServings 4Calories 452 per serving
- Preheat broiler. Cut each steak in half. Lightly sprinkle both sides of steaks with salt and pepper.
- In a 12-inch skillet heat 1 tablespoon of the butter over medium-high heat. Add steaks; brown on both sides, cooking until steaks are near desired doneness, about 3 to 4 minutes per side. Transfer steaks to a broiler pan; spread tops of steaks with mustard.
- Broil 3 to 4 inches from the heat for 2 to 3 minutes or until steaks have reached desired doneness.
- Meanwhile, for herb butter, add remaining butter to skillet; cook over medium heat until butter begins to bubble and turn golden. Add half of the herbs; remove from heat.
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