Double Duty

Sirloin Steak with Bearnaise Butter, Mushrooms and an Herb Salad

For the Bearnaise you'll need:

• 1/2 cup chopped shallots
• 1/2 cup white wine vinegar
• 3 1/2 tbsp chopped fresh tarragon, divided
• 3 1/2 tbsp chopped fresh parsley, divided
• 3/4 cup plus 2 tbsp butter, room temp
• 1/2 tsp grated lemon peel

Place shallots, vinegar, half of the tarragon and half of the parsley in a small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tbsp, about 3 minutes. Strain into a small bowl, pressing on solids to release any liquid. Discard solids, cool tarragon vinegar mixture. Mix butter, lemon peel and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. Cover and refrigerate, it can be kept for up to 3 days in the fridge.

Source: Epicurious

Sear steaks on high heat on the grill on both sides for a about 3 min each side. Lower heat to medium-low and finish cooking steaks til they are to your liking. (My camera died so I have a whopping 2 pictures of this meal. One of mushrooms and one of the finished product.) 

While the steaks are resting melt 3 tbsp butter in a frying pan. Add washed and sliced mushrooms to the melted butter and saute until tender. Mmmm, just thinking of this makes me drool :).

Mushrooms:)

For the herb salad I washed and chopped up a handful of parsley, basil and a few stalks of chives and mixed them with chopped green leaf lettuce. Add some chopped heirloom tomatoes, cukes and crasins and you've got yourself a yummy salad. Slice steak and serve with bearnaise butter and mushrooms.

Enjoy!

Now, ready for this creative genius? It's pretty intense. Two days later, in an effort to use the left overs and not let them go to waste like I so often do, I made this:). It's the steak...on TOP of a salad. But the steak is chopped up and it's on a pretty plate so it's totally different:)