Beef Sirloin Steaks With Fresh Herbs Cotes De Boeuf Aux Herbes Recipes

BEEF SIRLOIN STEAKS WITH FRESH HERBS (COTES DE BOEUF AUX HERBES)

Steps:

• In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown.
• Add the steaks and sear well, about 1 minute.
• Turn, sprinkle with sea salt, and brown on the second side for 1 minute more.
• Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking.
• Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving.
• Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter.
• Add the shallots and saute until softened but not colored, about 30 seconds.
• Add the stock, bring to a boil and cook until reduced by half.
• Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs.
• Stir in any juice that has collected on the platter holding the beef.
• Season with salt and pepper; pour into a warmed bowl.
• Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table.
• Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.

BEEF SIRLOIN STEAK WITH BABY SPINACH

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet. Add the onions and peppers and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
• Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the heat to medium. Stir in the spinach. Cover an cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
• Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.

MONTREAL STEAK

Steps:

• Combine olive oil, soy sauce and Montreal Steak Seasoning in a glass dish or plastic bag.
• Add steak and cover dish or seal bag.
• Refrigerate 30 minutes or longer for extra flavor.
• Remove steak from marinade and discard marinade.
• Grill or broil to desired doneness.

SPICY BALSAMIC STEAK MARINADE

Steps:

• Pour all liquids in a bowl and whisk until combined.
• Add all dry ingredients to bowl and whisk for another minute to combine all the flavors.
• Add meat to Ziploc back (Freezer size) and pour marinade into bag.
• Make sure to let all air out of bag when sealing.
• Massage marinade into meat through the bag so you don't get your hands messy.
• Place bagged meat in refrigerator for approximately half an hour - until ready to cook!
• Enjoy!

SIRLOIN STEAKS WITH CREAMY SAUCE

Steps:

• Grill or broil steaks to desired doneness.
• Meanwhile, in a sauté pan, heat butter. Add onion, garlic and mushrooms. Sauté about 2-3 minutes or until mushrooms are soft. Add gravy, white wine and sour cream. Bring to a boil.
• Pour sauce over steaks and serve.