Char-grilled sirloin with Dijon mustard cream

Char-grilled sirloin with Dijon mustard cream

This dish lives up to its looks, tender, juicy steak with a luscious creamy sauce...what could be better? Serve the steaks with fresh in-season greens.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 beef sirloin steaks

  • Dijon mustard cream
  • 1 tbsp Dijon mustard
  • 1 tbsp seeded mustard
  • grated rind of one small lemon
  • 300 ml carton of thickened cream

Method

1.
Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
2.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
4.
Place the steaks on serving plate and drizzle with a little Dijon mustard cream.
To make Dijon mustard cream: combine all ingredients in a small saucepan, bring slowly to the boil, reduce heat to simmering point. Simmer until mixture is reduced by half.
Serving suggestion: Serve with fresh asparagus.

Essential Tips

  • You can also barbecue the steaks for this recipe, use either the char-grill plate or flat plate. They can also be pan-fried or grilled.
  • Preheat the char-grill pan to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into it.
  • Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

Char-grilled sirloin with Dijon mustard cream

Char-grilled sirloin with Dijon mustard cream
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From The Community

MELVYN
Jan 02, 2017 #

Which way do you slice the beef across the grain or with the grain. Melvyn

Beef and Lamb replied
Jan 09, 2017

Hi Melvyn, meat is sliced against the grain. The concept of slicing against the grain is to shorten the actual muscle fibers so that they are easier to chew. Have fun testing the recipe! BeefandLamb-Team

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