Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds sirloin steak

  2. 1 3/4 tablespoons olive oil

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon ground black pepper

  5. 1/3 cup butter

  6. 4 tablespoons prepared brown mustard

  7. 1/2 cup chopped green onion

  8. 1 2/3 cups white wine

  9. 3 tablespoons tarragon

  10. 2 tablespoons heavy cream

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Rub sirloin steak with olive oil, then season with salt and pepper. Preheat oven to 550°F (285°C). Roast steak in a large roasting pan, for 25 minutes, or until a meat thermometer registers 130°F (55°C) for medium rare. Transfer to a platter and let stand, loosely covered with aluminum foil, for 15 minutes. In a bowl, cream together butter and prepared brown mustard. In a large saucepan combine chopped green onions, white wine, and tarragon. Cook the mixture over medium-high heat until the wine is reduced to about 1 cup. Add cream and reduce the heat to low; slowly whisk in the mustard/butter mixture with any meat juices that have accumulated on the platter. Season with salt and pepper.


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