Two cooked sirloin steaks in a pan with sauce being poured over one steak and two glasses of red wine in the background

Top Sirloin Steak with White Wine Tarragon Mustard Sauce

Name: Top Sirloin Steak with Tarragon Mustard Sauce | Thermador Recipes
Ingredients: 1/4 cup olive oil; 1 Tablespoon minced shallots; 1 clove garlic, minced; 1/4 cup spicy brown mustard; 2 Tablespoons dijon mustard; 2 teaspoons brown sugar; 3 Tablespoons dry white wine (ie. Sauvignon Blanc); 1 Tablespoon minced fresh tarragon; Kosher salt, to taste; Fresh cracked black pepper, to taste; 2 (about 8 ounces each) Top Sirloin Steaks; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste

Picture a perfectly seared top sirloin steak, its crust caramelized and juices locked in, topped with a silky white wine, tarragon and mustard sauce that adds bright, herby depth. This recipe walks you through getting restaurant-quality results at home—simple techniques, pantry-friendly ingredients, and the steady, even heat of your Thermador oven or range to finish the steak just right. Whether you’re cooking for a weeknight dinner or an intimate celebration, this dish proves how a few thoughtful touches turn a classic cut into something memorable.

Ingredients

2 servings:

For the White Wine Tarragon Mustard Sauce:

1/4 cup olive oil

1 Tablespoon minced shallots

1 clove garlic, minced

1/4 cup spicy brown mustard

2 Tablespoons dijon mustard

2 teaspoons brown sugar

3 Tablespoons dry white wine (ie. Sauvignon Blanc)

1 Tablespoon minced fresh tarragon

Kosher salt, to taste

Fresh cracked black pepper, to taste

For the Steaks:

2 (about 8 ounces each) Top Sirloin Steaks

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

Instructions

Step 1

Preheat oven to Roast 400° F.

Step 2

Make the Sauce: Heat the olive oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft, about one minute. Whisk in the spicy brown mustard, Dijon mustard, and brown sugar. Remove from heat.

Whisk in the wine, tarragon, and season with salt and pepper to taste. Set aside.

Step 3

Tie filet mignon steaks into an even round shape. Season with salt and pepper on both sides.

Heat a large oven proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.

Step 4

Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)