Sirloin and Mustard Shallot Cream Sauce
with Roasted Potatoes and Carrot Green Bean Amandine
Our chefs are always looking to take “meat and potatoes” to the next level. This week, they really raised the steaks. (We’ll show ourselves out...) In this recipe, sirloin is pan-seared with butter and floral Herbs de Provence, then drizzled with a rich and creamy mustard-shallot sauce. On the side, there’s crispy roasted potatoes and carrot green bean amandine. Never heard of amandine? Basically, it’s any dish finished with a sprinkle of almonds. This version happens to be extra special—roasted veggies are topped with toasted, lightly caramelized almonds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
14 ounce
Sirloin Steak
16 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 unit
Shallot
6 ounce
Carrots
6 ounce
Green Beans
1 ounce
Almonds
(Contains Tree Nuts)
1 unit
Beef Stock Concentrate
2 teaspoon
Dijon Mustard
1 teaspoon
Herbes de Provence
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Roast for 10 minutes (we’ll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning and spread out across baking sheet. Roast, tossing halfway through, 25-30 minutes.)
Meanwhile, halve, peel, and dice shallot. Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans, a large drizzle of olive oil, salt, and pepper. Once potatoes have roasted for 10 minutes, add carrots and beans to empty side of sheet. (For 4 servings, add to a second sheet.) Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.
Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 1-2 minutes. Add ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan. In a second medium bowl, combine stock concentrate, mustard, and ¼ cup water (⅓ cup for 4).
Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, 3-6 minutes. Flip steak, lower heat to medium, and add half the Herbes de Provence and 1 TBSP butter (all the spice blend and 2 TBSP butter for 4 servings). Cook steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Melt ½ TBSP butter (1 TBSP for 4) in same pan over medium heat. Add shallot; cook 30 seconds to 1 minute. Add stock mixture; reduce heat to low. Add sour cream and any resting juices from steak. Cook until thickened, 1-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Slice steak against the grain. Divide steak, potatoes, and veggies between plates. Top steak with sauce. Top veggies with almonds.
