Pan-Seared Sirloin and Savory Demi-Glace Sauce
with Brussels Sprouts Amandine and Mashed Sweet Potatoes
- Milk
- Tree Nuts
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!
Ingredients
4 unit
Sweet Potatoes
1 unit
Lemon
½ ounce
Chives
16 ounce
Brussels Sprouts
6 tablespoon
Sour Cream
(Contains: Milk)
1 ounce
Almonds
(Contains: Tree Nuts)
28 ounce
Sirloin Steak
2 unit
Beef Demi-Glace
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Vegetable Oil
4 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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 2 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 2 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 1 TBSP 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 1 TBSP 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 1/2-cup water to same pan. Bring to a boil over medium-high heat, then reduce heat to low. Whisk in 2 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.
