Sirloin & Roasted Garlic Pan Sauce
with Chive Roasted Fingerling Potatoes & Asparagus
Serious about steak? Our chefs are, too. That’s why they took an already-delicious cut—sirloin—to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.
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
12 ounce
Fingerling Potatoes
¼ ounce
Chives
6 ounce
Asparagus
1 clove
Garlic
14 ounce
Sirloin Steak
1 unit
Beef Demi-Glace
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce. • Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. • Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Thinly slice chives.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Place garlic foil packet on same sheet. (For 4 servings, spread potatoes and garlic foil packet out across entire sheet; roast on top rack.) • Roast on middle rack for 15 minutes (you’ll add the asparagus then).
• Once potatoes and garlic have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a large drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second baking sheet.) • Return to middle rack until garlic is softened and veggies are browned and tender, 10-12 minutes more. (For 4, roast asparagus on middle rack.)
• While veggies cook, pat steak* very dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Once garlic is done, carefully transfer to a cutting board and mash clove with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more from there if desired); cook for 30 seconds. • Add demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
• Slice steak against the grain. Toss potatoes with half the chives. • Divide potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish potatoes with remaining chives and serve.
