Mustard Crusted Steaks With Herb Butter Recipes

FILET OF BEEF WITH MUSTARD-HERB CRUST

Steps:

• In small bowl, mix bread crumbs, 1/4 cup oil, the parsley, mint, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Adjust oven rack so top of beef will be 4 to 6 inches from heat. Set oven control to broil.
• Sprinkle beef with salt and pepper if desired. In 10-inch ovenproof skillet, heat 1 tablespoon oil and the butter over medium-high heat until butter is melted and no longer sizzles. Cook beef in oil mixture 5 minutes or until browned. Flip and cook 10 minutes longer or until brown and meat thermometer inserted in center of beef reads 145°F (medium-rare).
• Divide mustard among beef, spreading evenly over tops. Spoon about 1/4 cup topping evenly over each filet. Use pancake turner to press down on topping so it sticks to filets. Broil 2 minutes or until bread crumbs are lightly browned.
• Remove beef from oven and allow to stand 5 minutes before serving.

MEAN MR. MUSTARD STEAK

Steps:

• Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

CLASSIC GRILLED STEAK WITH ROSEMARY MUSTARD BUTTER

Steps:

• Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
• Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
• Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
• Cook steaks to your liking, and let rest 2-3 minutes before serving.
• Slice the butter into thick rounds, set one on top of each grilled steak and serve.
• Great with jacket potatoes and a fresh garden salad.
• Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.