Crusty Mustard Sirloin
Crusty Mustard Sirloin with Sauce Robert
I first decided on a side of Colonel Mustard’s Bubble and Squeak and then wanted to pair it with a mustardy protein. I saw this also on Food52 (poster thirschfeld) and thought they would work great together. I changed a few things from the original
Kosher Salt and Pepper
Peanut or Canola Oil (tasteless, high heat)
2 tbs Unsalted Butter
Panko Bread Crumbs
3 tbs Dijon Horseradish Mustard
1 minced Shallot
2 cloves of garlic
½ cup of White Wine (dry)
1.5 cups of Beef Broth
½ Lemon (juiced)
1. In a medium high heated skillet, salt and pepper your sirloin and sear them on each side until they get a crust. Set aside and let them cool a bit.
2. Melt 1tbs of butter and stir in your Panko crumbs. Then toss the filets in mustard and coat with Panko bread crumbs. Broil your sirloin until golden brown. Just be careful not to over cook because it’s basically done once seared (medium rare).
3. Make your sauce by dicing your shallots and adding them into a medium heated skillet. Cook until tender but not caramelized. Add you garlic and cook for 1-2mins (careful not to burn). Add wine and reduce by half. Add ½ tbs of mustard, beef broth and reduce until thickens. Finish with a juice of ½ a lemon for brightness.