Sacré Boeuf Sirloin Steak Topped With Mustard Herb Butter Recipes

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

SACRé BOEUF SIRLOIN STEAK TOPPED WITH MUSTARD HERB BUTTER

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!

HERB BUTTER FOR STEAK

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.

SIRLOIN STEAK WITH SHALLOT BUTTER

Steps:

• Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
• Add the shallots and decrease heat to med-low.
• Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
• Remove from the heat and let cool completely.
• In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
• Scrape the mixture onto a piece of waxed paper.
• Using the paper as an aid, form the butter into a log and wrap well.
• Refrigerate until the butter is chilled and firm, at least 2 hours.
• Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
• Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
• Leave the coals heaped in the center of the grill.
• For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
• In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Season the steaks on both sides with the salt mixture.
• Lightly oil the grill rack.
• Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
• Turn the steaks and sear on the second side, about 2 minutes longer.
• Move the steaks to the perimeter of the grill, not over the coals, and cover.
• For a gas grill, transfer the steaks to the unlit burner and cover.
• Cook until the steaks are medium-rare, about 5 minutes longer.
• Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
• Serve the steaks on individual plates, topping each with a pat of shallot butter.