1 and 1/2 pounds mixed newpitatoes, halved if large
4 tbsp. Unsalted butter
Kosher salt and pepper
1 tbsp. Canola oil
1 and 1/2 pounds sirloin steak (1 inch thick)
3 shallots, finely chopped
1/2 cup sliced cornichons
2 tbsp. mustard seeds
1 cup low sodium chicken broth
1 tbsp. white wine vinegar
2 tbsp. chopped parsley, plus more for serving
STEAM the potatoes until tender, 12 - 15 mnutes.
Toss wth 2 tbsp. of butter and season with 1/2 tsp. each salt and pepper.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 tsp. each salt and pepper and cook until medium rTe, 3 - 5 mnutes per side. Transfer to a cutting biard and let rest for 5 minutes, then slice across the grain.
Return the pan to medium heat. Add the shallots, cornichons, , mustard seeds and remaining butter.
Cook, stirring often, until the shallots are soft, 3-5 minutes.
Add the broth and cook, stirring often, until reduced by about half, 2 -3 minutes.
Stir in the vinegar, parsley and 1/4 teaspoon each if salt and pepper. Serve the sauce over the steak and potatoes.