Sirloin Steaks with Mustard Crust, Vegetables and Potatoes
Peel onions, chop finely and sauté in 2 tablespoons butter. Allow to cool. Preheat the oven to 220°C (approximately 425°F). Season the steaks with salt and pepper and fry in 1 tablespoon butter on each side for about 2 minutes. Place on an ovenproof plate. Mix egg with onions, breadcrumbs, cheese and half of the mustard and cover the steaks with mixture. Bake in preheated oven until golden brown, 5-7 minutes.
Stir remaining mustard into pan drippings and add the tomato paste. Stir in the cream and bring to a boil. Season to taste and let simmer until creamy.
Fry potatoes in 1 tablespoon butter until golden brown all around. Peel carrot and cut lengthwise into sticks. Rinse scallions, trim and cut into long pieces. Blanch carrots in boiling salted water for 4 minutes, add scallions and continue to cook both for another 2-3 minutes. Drain well. Melt 1 tablespoon butter in a pan and toss the vegetables in it briefly. Season with salt and pepper. Arrange steaks with potatoes and vegetables on plates, then drizzle with the sauce and sprinkle with plenty of freshly ground pepper. Serve immediately.