Herb & Mustard Sirloin with Baked Potatoes

Wash hands.

Pierce each of the russet potatoes a few times with a fork. Place them on a plate in a microwave and cook for about 15 minutes, or until soft.

Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and Herbes de Provence in a bowl and rub all over the steak.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Flip each steak to brown the other side, about 4 more minutes. Transfer the steak to a cutting board. Next, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.

Return the skillet to medium-high heat. Add the cooked potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes

Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.