Once again, I’ve pulled something out of Tony Bourdain’s Les Halles Cookbook, and changed it up a bit. The recipe started out as Onglet Gascon. However, the bone marrow didn’t turn out. Also, I figure why use half a cup of white wine and reduce it by half, if you can instead use a cup of dry sherry and reduce it by three-quarters. That, and you just can’t get onglets on short notice in this town, so I went with sirloin steaks, instead.
Some Pseudo French-Bistro Steak Thing
2 8-ounce sirloin steaks
1 tablespoon ordinary olive oil
2 tablespoons unsalted butter
Half a cup of dry sherry
Half a cup of beef stock (not from some awful bouillon cube!)
2 tablespoons Dijon mustard
Salt & pepper
Coarse sea salt (or better yet, gray salt)
1 small spoonful of demi glace (optional, but not really)
Preheat your oven to 375.
Put the sirloin steaks under heavy plastic (a gallon Ziploc bag is perfect), and pound them down to under