Total:
8 hr 25 min
Active:
25 min
Yield:
6 servings
Level:
None

Ingredients

CREOLE MUSTARD SAUCE
BLACKENED SEASONING: (makes 1cup)
GARNISH

Directions

Mix together mustard, mayonnaise, Worcestershire and pepper. Chill.

Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight.

Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers.

Mix well: .

IDEAS YOU'LL LOVE

Sirloin Beef Burgundy: Boeuf Bourguignon

Recipe courtesy of Rachael Ray

Beef Stew

Recipe courtesy of Food Network Kitchen

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Corned Beef

Recipe courtesy of Alton Brown

Beef Tacos

Recipe courtesy of Ree Drummond

Korean Beef Bulgogi Tacos with Kimchee Slaw

Recipe courtesy of Brian Tsao

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Sirloin With Teriyaki Broth

Recipe courtesy of Food Network Kitchen

Drip Beef Sandwiches

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking