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Herb-and-Mustard Sirloin With Baked Potatoes

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Herb-and-Mustard Sirloin With Baked Potatoes

Name: Herb-and-Mustard Sirloin With Baked Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 small russet potatoes, scrubbed; 1 1/2 pounds sirloin steak (1/2 inch thick); 2 tablespoons spicy mustard, plus more for serving; 2 teaspoons crumbled herbes de Provence; 5 tablespoons unsalted butter; Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh chives or scallion greens

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

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4 small russet potatoes, scrubbed

1 1/2 pounds sirloin steak (1/2 inch thick)

2 tablespoons spicy mustard, plus more for serving

2 teaspoons crumbled herbes de Provence

5 tablespoons unsalted butter

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh chives or scallion greens

Directions

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.