Grass-Fed Sirloin & Creamy Shallot Pan Sauce
Bring elevated, restaurant-style flavors to your kitchen
- Milk
- Wheat
This beautifully marbled, steakhouse-quality rib-eye is seared to maximum juiciness with a deep brown crust and set alongside a luxurious truffle potato gratin. It’s accompanied by roasted asparagus and a silky shallot pan sauce that elevates every bite, and finished with fresh chives. This is a perfect meal for special occasions, but it’s also simple enough for any night of the week.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
10 ounce
Seasoned Precooked Potato Slices
2 tablespoon
Black Truffle Butter
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
8 ounce
Asparagus
2 unit
Beef Stock Concentrate
¼ ounce
Chives
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Finely chop chives.
Spread half the truffle butter all around the inside of a small baking dish (medium baking dish for 4 servings). Drain off any excess liquid from potatoes and spread out evenly in dish.
Melt remaining truffle butter in a small pan over medium heat. Add cream sauce base and ¼ cup water (⅓ cup for 4); bring to a simmer, then remove from heat. Pour mixture over potatoes and cover tightly with foil.
Bake gratin on top rack until potatoes are tender and liquid is bubbling, 25-30 minutes.
Carefully uncover and grate Parmesan all over gratin, then evenly top with panko. Return to top rack and bake, uncovered, until golden brown, 5-8 minutes more.
While gratin bakes, pat steak* very dry with paper towels and season generously all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, turning occasionally, until browned all over, 2-3 minutes.
Turn off heat; transfer steak to one side of a baking sheet. Wipe out pan.
On empty side of sheet, toss asparagus with a drizzle of oil, salt, and pepper. (For 4 servings, toss asparagus on a second sheet; roast steak on top rack and asparagus on middle rack, swapping rack positions halfway through.) Roast on middle rack until steak is cooked to desired doneness and asparagus is tender, 8-10 minutes. (For perfectly cooked steak, use a meat thermometer!)
Transfer steak to a cutting board to rest for at least 5 minutes. TIP: Don’t skip this step—it’s essential for a juicy end result!
While steak rests, heat a drizzle of oil in pan used for steak over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes.
Stir in vinegar; simmer until reduced by half, 30 seconds.
Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes more. Turn off heat.
Stir in sour cream and 2 TBSP plain butter (4 TBSP for 4) until melted and combined. Season with salt and pepper.
Slice steak against the grain.
Divide steak, asparagus, and potato gratin between plates. Drizzle sauce over steak and sprinkle everything with chives. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The potato gratin was a standout side dish; opinions on the sirloin were more mixed, with one reviewer noting a tough texture and visible sinew.
- Suggestions: Trim any large sinew lines from the sirloin before searing to improve tenderness and eating experience.
