Chilled Blackened Sirloin of Beef with Creole Mustard Sauce

Total Time:
8 hr 25 min
Prep:
25 min
Cook:
8 hr

Yield:
6 servings

Ingredients
  • CREOLE MUSTARD SAUCE
  • 1 cup creole mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh ground black pepper
  • 2 pounds center cut prime sirloin of beef
  • 1/2 cup vegetable oil
  • BLACKENED SEASONING: (makes 1cup)
  • Mix well:
  • 1/3 cup paprika
  • 1 tablespoon each garlic and onion powder
  • 1 teaspoon each white, black, and cayenne pepper
  • 1/2 teaspoon each thyme, basil, oregano
  • 1/4 cup salt
  • 1 -1/4 sticks whole butter, cut in pats
  • GARNISH
  • Red onions, sliced
  • Capers
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.


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