View source for Herb-and-Mustard Sirloin With Baked Potatoes

[[File:Herb-and-Mustard Sirloin With Baked Potatoes.jpeg|465px||right]]
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=== '''Ingredients''' ===
* 4 small russet potatoes, scrubbed
* 1 ½ pounds sirloin steak (1/2 inch thick)
* 2 Tbsp spicy mustard, plus more for serving
* 2 Tbsp crumbled herbes de Provence
* 5 Tbsp unsalted butter
* Kosher salt and freshly ground pepper
* 2 Tbsp chopped fresh chives or scallion greens

=== '''Directions''' ===
#Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
#Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
#Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. 
#Turn and brown the other side, about 4 more minutes for medium-rare. 
#Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
#Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. 
#Cook until the skins are slightly crisp, about 3 minutes.
#Mix the remaining 3 tablespoons butter with the chives and season with salt. 
#Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

[https://www.foodnetwork.com/recipes/food-network-kitchen/herb-and-mustard-sirloin-with-baked-potatoes-recipe-1973606 Link To The Recipe]
[[Category:Recipe]]