Sirloin and Horseradish Cream Sauce
with Garlic Bread and Roasted Carrots
Want to master the art of cooking steak? Always remember high heat, room temperature meat, and lots of salt and pepper. Want to master the art of dinner? Never forget the show-stopping sides! Juicy, pan-seared sirloin is topped with an easy caramelized onion pan sauce and paired with toasty garlic bread and roasted carrots. To make things even more delicious, it’s all served with the world’s greatest condiment: horseradish cream sauce. It’s tangy and punchy--the perfect cool contrast. This magical sauce goes well with everything on the plate, so don’t be surprised when you find yourself swiping up every last drop.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Carrots
1 unit
Yellow Onion
2 unit
Scallions
4 tablespoon
Sour Cream
(Contains Milk)
½ teaspoon
Horseradish Powder
½ teaspoon
Garlic Powder
2 unit
Demi Baguette
(Contains Soy, Wheat)
12 ounce
Sirloin Steak
1 unit
Beef Stock Concentrate
Not included in your delivery
4 teaspoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
½ teaspoon
Sugar
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots, then slice into ½-inch-thick pieces on a diagonal. Halve, peel, and thinly slice onion.
In a small bowl, combine sour cream, scallion whites, ½ tsp horseradish powder (we sent more), and 1 TBSP water. Season with salt.
In a small microwave-safe bowl, microwave 3 TBSP butter until softened, about 10 seconds. Stir in ½ tsp garlic powder (we sent more) and a pinch of salt. Halve baguettes, then toast in a toaster or toaster oven until lightly browned. Spread garlic butter onto toasts, then cut each half on a diagonal.
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, about 20 minutes.
Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside. Let rest at least 5 minutes before serving.
Heat another drizzle of oil in same pan over medium-high heat. Add onion, ½ tsp sugar, salt, and pepper. Cook, stirring, until softened, 3-5 minutes. Stir in stock concentrate and 2 TBSP water; simmer for 1 minute. Turn off heat. Stir in 1 TBSP butter. Divide steak, carrots, and garlic bread between plates. Top steak with onion. Garnish with scallion greens. Serve with horseradish cream on the side.
