4 tbs unsalted butter
1 lb small unpeeled red potatoes, quartered
1/2 cup dry red wine OR beef broth
2 tbs dijon mustard
1 tbs olive oil
1 tbs minced fresh tarragon OR 1 tsp dried
1/2 tsp dry mustard
1 clove garlic, minced
1/4 tsp black pepper
1 lb sirloin steak, cut into 1 1/2″ cubes
8 scallions, cut into 1 1/2″ lengths

preheat the oven to 425 degrees. line a broiler pan with foil.

in a small skillet, warm 2 tbs of the butter on medium heat until melted. remove from the heat.

place the potatoes on the broiler pan, drizzle the melted butter over them, and toss to coat evenly. roast the potatoes in the oven for 20 minutes, or until just beginning to brown. remove them from the oven and set aside. preheat the broiler.

meanwhile, in a small saucepan, combine the wine, dijon mustard, oil, tarragon, dry mustard, garlic, and pepper, and stir to blend.

alternately thread the steak cubes and scallion pieces onto skewers. move the potatoes to one side of the broiler pan and place the skewers on the pan. brush the steak and scallions with some of the tarragon-mustard mixture, and broil for 7 minutes, or until the meat is medium-rare.

meanwhile, bring the remaining tarragon-mixture to a boil over medium heat. reduce the heat to low and simmer for 10 minutes. stir in the remaining 2 tbs butter. remove from the heat.

divinde the steak kebabs among 4 plates and pour any pan juices from the broiler pan into the sauce. serve the kebabs with the sauce adn potatoes on the side.

sreves 4