Sirloin with Bistro Cream Sauce
plus Roasted Potatoes & 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.
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
½ ounce
Almonds
(Contains Tree Nuts)
1 unit
Beef Stock Concentrate
2 teaspoon
Dijon Mustard
1 tablespoon
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 (top and middle positions for 4 servings) and preheat oven to 425 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 on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning; spread out across entire sheet. Roast, tossing halfway through, 20-25 minutes total.)
While potatoes roast, halve, peel, and dice shallot. Trim, peel, and halve carrots lengthwise, then 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 5 minutes, add carrots and green beans to empty side. (For 4, add to a second sheet.) Roast until potatoes are crispy and veggies are tender, 15-20 minutes more.
Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 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 forms on first side, 3-6 minutes. Flip steak and reduce heat to medium. Add ½ tsp Herbes de Provence (1 tsp for 4 servings; we sent more) and 1 TBSP butter (2 TBSP for 4). Continue cooking 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 1 minute. Add sauce; reduce heat to low. Add any resting juices from steak. Cook until thickened, 2-3 minutes. Remove pan from heat. Stir in sour cream and 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 and serve.
