12 ounces sirloin steaks, 2 6-oz. steaks, trimmed (170g)
1 ounce dijon mustard
2 ounces onion, small dice
1 ounce clarified butter
3 ounces heavy cream
1 ounce whole butter
salt and pepper, to taste
Servings: 2
1. Pound the steaks to a 1/4-inch (6-millimeter) thickness.
2. Cover one side of each sirloin first with 1 1/2 teaspoons (8 milliliters) of the mustard and then half the onions, pressing the onions firmly into the steak.
3. Sauté the steaks in the clarified butter, presentation (onion) side down first. Remove and hold in a warm place.
4. Degrease the pan. Add the cream and reduce by half. Add the rest of the Dijon mustard.
5. Monter au beurre. Adjust the seasonings and serve the steaks with the sauce.
1 ounce dijon mustard
2 ounces onion, small dice
1 ounce clarified butter
3 ounces heavy cream
1 ounce whole butter
salt and pepper, to taste
Servings: 2
1. Pound the steaks to a 1/4-inch (6-millimeter) thickness.
2. Cover one side of each sirloin first with 1 1/2 teaspoons (8 milliliters) of the mustard and then half the onions, pressing the onions firmly into the steak.
3. Sauté the steaks in the clarified butter, presentation (onion) side down first. Remove and hold in a warm place.
4. Degrease the pan. Add the cream and reduce by half. Add the rest of the Dijon mustard.
5. Monter au beurre. Adjust the seasonings and serve the steaks with the sauce.
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