Mustard Herb Crusted Sirloin with Herb Salad
- For the salad
- 3 ounces Fresh herbs (Sorrel, basil, dill, dandelion and watercress)
- For the vinaigrette
- 1 tablespoon white balsamic vinegar
- 1 pinch sugar
- freshly ground peppers
- 2 tablespoons olive oil
For the salad, rinse the herbs, trim and spin dry. For the vinaigrette, mix all ingredients together and set aside. For the sirloin, mix the oil with the thyme, mustard and breadcrumbs. Season with salt and pepper. Pound the meat very thin between 2 sheets of plastic wrap and dredge with flour. Tap off excess flour, coat with the breadcrumb mixture and again sprinkle with a little flour.
Heat butter in a pan, add the sirloin and fry on both sides briefly over high heat. Mix herbs with the vinaigrette, arrange salad on plates with the sirloin and serve. If desired, garnish with wild herb flowers.