Chilled Blackened Sirloin Of Beef With Creole Mustard Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Center-cut prime sirloin of beef
1/2 cup	118ml	Vegetable oil
1 1/4		Whole butter - cut in pats
		Creole Mustard Sauce
1 cup	237ml	Creole mustard
2 tablespoons	30ml	Mayonnaise
1 tablespoon	15ml	Worcestershire sauce
1 teaspoon	5ml	Freshly-ground black pepper
		Blackened Seasoning
1/3 cup	78ml	Paprika
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Onion powder
1 teaspoon	5ml	Freshly-ground white pepper
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Oregano
1/4 cup	59ml	Salt
		Garnish
		Red onions - sliced
		Capers

Recipe Instructions

Creole Mustard Sauce: Mix together mustard, mayonnaise, Worcestershire and pepper. Chill.

Blackened Seasoning: Mix all ingredients well. (Makes 1 cup)

Preheat oven to 350 degrees. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed.

Transfer to oven and roast until meat reaches internal temperature of 114 degrees. Remove and refrigerate overnight.

Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9581) - from the TV FOOD - NETWORK

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