3-1/2 pounds sirloin steak
1-3/4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter
4 tablespoons prepared brown mustard
1/2 cup chopped green onion
1-2/3 cups white wine
3 tablespoons tarragon
2 tablespoons heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Rub sirloin steak with olive oil, then season with salt and pepper.
Preheat oven to 550*F. Roast steak in a large roasting pan, in a for 25 minutes, or until a meat thermometer registers 130*F 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.
Makes 6 servings.