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1
For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper.
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2
Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
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3
In a large pan with straight sides, add the olive oil over medium-high heat.
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4
Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes.
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5
Flip and cook about 4 minutes more.
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6
Remove to a plate and cover with aluminum foil.
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7
For the gravy: Using kitchen twine, tie the thyme and rosemary together.
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8
In the same pan you seared the steaks in, add the herb bundle and the butter.
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9
Lower the heat to medium, melt the butter and then add the onions.
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10
Season with a pinch of salt and a grind or 2 of black pepper.
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11
Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic.
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12
When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock.
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13
Stir to blend and then add the heavy cream.
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14
Taste and season with more salt, if needed, and raise the heat to a gentle simmer.
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15
Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream.
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16
Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks.
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17
Cook this way until desired doneness; it should take only a minute more for medium-rare.
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18
Remove from the heat and allow to rest for 5 minutes before slicing.
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19
Place the slices on a serving plate and pour the gravy over the top.
