Julia Child once said, "With enough butter, anything is good." If that "anything" happens to be sirloin steak, then "good" is not an adequate descriptor. We start by searing the steak, then roasting it in the oven and serving it with an over-the-top compound butter of Dijon mustard, honey, shallot, and parsley. Served against a hash of roasted Yukon Gold potatoes and red bell pepper, it's rich, it's decadent, and it's steak night done right.