RecipeMuncher

When you have a good quality cut of beef, such as sirloin steak (called faux-filet or entre-côte in French), you don’t want to overpower the flavor of the meat. This goal is accomplished in this recipe by keeping the prep work simple. I seasoned the steaks with pepper, garlic and thyme. C’est tout! ("That’s it"). The steaks are seared and grilled to create a crust, and then they’re transferred to the oven to bring them to a perfect medium-rare. Once out o (...)