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Peppercorn-Crusted Sirloin with Shallot Pan Sauce

Peppercorn-Crusted Sirloin with Shallot Pan Sauce

with Roasted Asparagus and Mashed Sweet Potatoes

Gourmet
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Nothing says “date night” like a juicy steak. Here, pan-seared steaks are drizzled with a savory, shallot-flecked pan sauce (cue the swoons). But they’re not just any steaks: tender cuts of sirloin are first pressed into freshly cracked black peppercorns which provide a spicy, crunchy coating that’s totally irresistible. On the side, there’s crisp-tender roasted asparagus and creamy mashed sweet potatoes. No matter who you cook this for, we have a good feeling they’ll be quite smitten.

Tags:Spicy
Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

8 ounce

Asparagus

2 unit

Sweet Potato

1 tablespoon

Black Peppercorns

14 ounce

Sirloin Steak

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Beef Stock Concentrate

Not included in your delivery

¼ teaspoon

Sugar

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat57 g
Saturated Fat19 g
Carbohydrate48 g
Sugar13 g
Dietary Fiber8 g
Protein46 g
Cholesterol180 mg
Sodium650 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
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pot
Paper Towel
Plate
Small Bowl
Baking Sheet
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice shallot. Trim woody bottom ends from asparagus. Peel sweet potatoes, then dice into ½-inch pieces. Crush peppercorns in a zip-close bag with a rolling pin or a heavy pan.

Cook Sweet Potatoes and Shallot
Cook Sweet Potatoes and Shallot
2

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, about 10 minutes. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add shallot and a pinch of salt and sugar; cook until browned, 5-8 minutes. TIP: If shallot browns too quickly, add 1 TBSP water to pan.

Cook Steak
Cook Steak
3

Transfer shallot to a small bowl. Pat steak dry with paper towels and season all over with salt. Press 2 tsp crushed peppercorns (1 TBSP for 4 servings) into steak to form a crust. (TIP: For a milder flavor, sprinkle steak with peppercorns instead.) Heat a large drizzle of olive oil in pan used for shallot over mediumhigh heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a plate. Wash and dry pan.

Roast Asparagus and Mash Sweet Potatoes
Roast Asparagus and Mash Sweet Potatoes
4

Meanwhile, toss asparagus with a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast until just tender, 7-10 minutes. Drain sweet potatoes and return to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Cover to keep warm.

Make Sauce
Make Sauce
5

Heat same pan over medium heat. Return shallot to pan along with a pinch of remaining crushed peppercorns. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) and any resting juices from steak.

Serve
Serve
6

Slice steak against the grain. Divide between plates and spoon sauce on top. Serve with mashed sweet potatoes and roasted asparagus alongside.