Season the steaks with salt. Heat oil in a pan and sear the steaks over high heat for 2 to 2.5 minutes on each side (using a meat press if you have one). Towards the end of the cooking time, add about 50g of butter, 2-3 garlic cloves, and the rosemary or thyme to the pan. Continuously baste the steaks with the melted herb butter. Remove the steaks and let them rest for 5 minutes.
In the same pan, add the fresh broccoli florets and sauté with 25g of butter for 3 to 4 minutes. Add the pre-cooked, sliced potatoes, and season with salt, pepper, paprika powder, and optional chili. Fry everything together for 5 to 7 minutes, tossing occasionally until golden.
To make the sauce, heat the remaining 25g of butter and chopped garlic in a pan. Stir in the crème fraîche, Dijon mustard, regular mustard, chopped parsley, chives, finely chopped chili, salt, pepper, lemon zest, and lemon juice. Mix well and season to taste with a little bit of the reserved meat juices from the steak pan.
Slice the rested steak. Plate the steak alongside the pan-fried potatoes and broccoli, and generously drizzle the creamy mustard sauce over the top.
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