Sirloin Steak Provençal
with Truffle Cream, Roasted Carrots, and Potatoes
You probably haven’t tasted steak like this before: this sirloin is seasoned with Herbs de Provence—a blend of aromatics from the south of France that includes lavender, rosemary, and tarragon. Together, the meat and aromatics create some truly extraordinary flavors that feel right at home next to the dynamic sides—those would be roasted potatoes and carrots, a rich pan sauce, and a dollop of truffle-flavored sour cream.
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
24 ounce
Sirloin Steak
24 ounce
Yukon Gold Potatoes
6 unit
Carrots
2 unit
Scallions
2 unit
Shallot
4 tablespoon
Sour Cream
(Contains Milk)
0.07 ounce
Truffle Zest
2 teaspoon
Herbes de Provence
2 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Pat steak dry with a paper towel, then season all over with salt and pepper. Let sit at room temperature until ready to cook.
Halve potatoes, then cut into ½-inch-thick wedges. Trim and peel carrots, then cut on an angle into 1-inch pieces. Place potatoes on one side of a baking sheet and place carrots on other side. Toss each with a drizzle of olive oil and a pinch of salt and pepper, keeping them separate. Roast until browned in spots and tender, about 30 minutes.
Meanwhile, trim and thinly slice scallions, separating greens and whites. Halve, peel, and finely chop shallots. In a small bowl, stir together sour cream, a drizzle of olive oil, 1 TBSP water, and truffle zest to taste (start with a pinch and add more from there).
Pat steak again with a paper towel. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook on one side until nicely browned, 4-6 minutes. Flip and lower heat to medium. Add 2 tsp herbs de Provence (we sent more) and 4 TBSP butter to pan. Carefully tilt pan toward you. Using a spoon, continuously baste steak with herbs and butter until desired doneness is reached, 6-9 minutes.
Transfer steak to a plate and let rest, keeping any remaining butter in pan. Add scallion whites and shallots to same pan and place over medium-high heat. Cook, stirring, until softened, 3-4 minutes. Stir in stock concentrates and ¼ cup water. Let simmer until slightly thickened, about 1 minute. TIP: Mix the stock concentrates and water in a small bowl before adding so that they’re already combined once they hit the pan.
Thinly slice steak against the grain. Divide steak, potatoes, and carrots between plates. Stir any juices released by steak into pan sauce. Drizzle pan sauce over steak and garnish with scallion greens. Serve with truffled sour cream on the side for dipping.
