Herb-And-Mustard Sirloin With Baked Potatoes

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4 small russet potatoes, scrubbed

1 1/2 pounds sirloin steak (1/2 inch thick)

2 tablespoons spicy mustard, plus more for serving

2 teaspoons crumbled herbes de Provence

5 tablespoons unsalted butter

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh chives or scallion greens

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