Pan-Seared Sirloin and Savory Demi-Glace Sauce

Name: Pan-Seared Sirloin and Savory Demi-Glace Sauce with Brussels Sprouts Amandine and Mashed Sweet Potatoes
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 unit Lemon; ¼ ounce Chives; 8 ounce Brussels Sprouts; 2 tablespoon Sour Cream; 1 ounce Almonds; 14 ounce Sirloin Steak; 1 unit Beef Demi-Glace; 2 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Brussels Sprouts Amandine and Mashed Sweet Potatoes

Recipe Development TeamPublished on January 22, 2019

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The best part about eating at a steakhouse? The side dishes! Well, that and having someone to clear your plates and do the dishes for you. It’s true, the steak is of utmost importance (it’s why you came!), but the hearty, flavorful sides are anything but supporting characters. Lucky for you, this dish is combines the best of both worlds. Juicy sirloin is seared to perfection and topped with a savory pan sauce, then paired with a heap of creamy mashed sweet potatoes and crispy, caramelized Brussels sprouts tossed with toasted almonds and lemon zest. Check, please!

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Lemon

¼ ounce

Chives

8 ounce

Brussels Sprouts

2 tablespoon

Sour Cream

(Contains: Milk)

1 ounce

Almonds

(Contains: Tree Nuts)

14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat60 g

Saturated Fat17 g

Carbohydrate63 g

Sugar15 g

Dietary Fiber14 g

Protein50 g

Cholesterol170 mg

Sodium640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Medium Pot

•Potato Masher

•Strainer

•Medium Pan

•Small Bowl

•Paper Towel

Instructions

PDF

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch cubes. Zest lemon until you have 1 tsp; quarter lemon. Thinly slice chives. Trim and halve Brussels sprouts.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15 minutes. Drain. Melt 1 TBSP butter in same pot over low heat. Add sweet potatoes and mash until smooth. Stir in sour cream and half the chives; season with salt and pepper.

While sweet potatoes cook, toss Brussels sprouts on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until browned and slightly crispy, about 20 minutes.

While Brussels sprouts roast, place almonds in a medium, dry pan over medium-high heat. Cook, stirring often, until lightly browned and fragrant, 3-4 minutes. Turn off heat; transfer to a small bowl. Toss with lemon zest, salt, and pepper. Wipe out pan.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; remove steak from pan and let rest 3-5 minutes. Wipe out pan.

Add demi-glace and 1/4 cup water to same pan. Bring to a boil over medium-high heat, then reduce heat to low. Whisk in 1 TBSP butter and any resting juices from steak. Season with salt and pepper. Toss Brussels sprouts with almonds and juice from 2 lemon wedges. Thinly slice steak. Divide sweet potatoes, Brussels sprouts, and steak between plates. Top steak with sauce. Sprinkle with remaining chives.