Sirloin Steaks With Shallot Mustard Sauce Food

MUSTARD STEAK SAUCE

Steps:

• Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
• TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

SIRLOIN WITH SHALLOT-DIJON SAUCE WITH POTATOES AND PARMESAN ASPARAGUS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut potatoes lengthwise into 1/2" wedges. Halve wedges across the width.Trim woody ends off asparagus.Peel and mince shallot.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using filet mignon or NY strip, pat dry and season same amount. 2 Cook Potatoes and Asparagus Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.Roast in hot oven until browned and tender, 8-10 minutes.Wipe pan clean and reserve.While vegetables roast, cook steaks. 3 Cook the Steaks Return pan used to cook potatoes to medium-high heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.Transfer steaks to a plate and tent with foil.Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook steaks to medium heat and add 1/2 tsp. olive oil.Add shallot and cook until beginning to soften, 1-2 minutes.Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in Dijon. 5 Finish the Dish Halve NY strip to serve.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE

Steps:

• Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
• Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
• Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
• Cook mixture over medium heat until mixture is reduced to 1/4 cup.
• Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
• Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
• Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
• Do this in 2 or 3 small batches.
• Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
• Add salt and 2 teaspoons cracked peppercorn to taste.
• Season the medallions with salt and pepper.
• Melt 2 tablespoons butter over medium high heat in a skillet.
• Add medallions do not crowd the pan.
• Brown medallions on both sides until desired doneness.
• Serve with peppercorn mustard sauce.

SIRLOIN STEAK WITH DIJON-PORT SAUCE RECIPE

Steps:

• Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.
• While noodles cook, heat a nonstick skillet over medium-high heat.
• Sprinkle both sides of steak with salt and pepper.
• Lightly coat steak with cooking spray.
• Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
• Transfer meat to a platter; keep warm.
• Add port to pan, scraping to loosen browned bits.
• Stir in shallots and garlic; cook 45 seconds, stirring frequently.
• Add beef broth; bring to a boil.
• Cook 20 seconds; remove from heat.
• Add mustard and thyme, stirring with a whisk.
• Cut steak diagonally across grain into thin slices.
• Serve steak and sauce with the pasta.

SIRLOIN STEAKS WITH SHALLOT-MUSTARD SAUCE

Steps:

• Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare.
• Meanwhile, in a small bowl, whisk together the remaining ingredients.
• Place steaks on plates and drizzle sauce on them.