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Herb-and-Mustard Sirloin With Baked Potatoes Recipe

Herb-and-Mustard Sirloin With Baked Potatoes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on December 23, 2012

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    I used Dijon. It had good flavor. I made my own herb de provenance out of rosemary, thyme, basil, fennel seed, marjoram, oregano (you can also throw in savory and lavender if you got it about a teaspoon of each. Your going to want to have a nice coating of the mustard as it goes in the hot pan; the mustard is going to form a beautiful dark brown crust as it cooks so be careful when you flip it. You could dust it with some corn starch which would help it adhere.

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  • on April 01, 2012

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    Yummy; used New York strip instead for a more tender/flavorful cut.

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  • on October 19, 2011

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    So easy and the flavors were spot on!

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  • on May 24, 2011

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    this was so good

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  • on May 24, 2011

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    Very good, very easy!

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  • on May 23, 2011

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    Really great "go to dish". Got home late from work, had dinner on the table in less than half an hour. Plus got great reviews from the family. 3boys and hubby. Will definately be making again - and I used boneless tri tip steaks.
    thanks!

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  • on May 23, 2011

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    Wonderful!

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  • on May 23, 2011

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    A nice, easy to make dinner, although nothing spectacular. But good and tasty!

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  • on May 22, 2011

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    The sirloin was very flavorful. Surprisingly, there was not a strong mustard flavor as one might expect. The mustard and herbs de Province blended with the meat juices and butter into a mellow and delicious flavor. My two picky kids even gobbled it up! I used red potatoes instead of russet and they came out superb. This cooking method should also work well with filet mignon or rib eye if you desire a more tender cut of beef.

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  • on May 22, 2011

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    This recipe had such a great flavor! Easy with great french flavor! Making it for company visit next week. Thank you.

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