Peppercorn-Crusted Sirloin

Name: Peppercorn-Crusted Sirloin with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; ¼ ounce Chives; 6 ounce Asparagus; 14 ounce Sirloin Steak; 1 unit Beef Stock Concentrate; ½ ounce Sliced Almonds; 2 tablespoon Sour Cream; 2 teaspoon Cooking Oil; 3 tablespoon Butter; Salt; Pepper; 1 tablespoon Black Peppercorns

with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes

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If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Pan-seared, pepper-crusted steaks are topped with a chive-flecked butter (cue the swoons). But it’s not just any pepper, and it’s not just any steak: Here, freshly cracked peppercorns provide a spicy, crunchy coating for melt-in-your-mouth sirloin steak. On the side, there’s delicately crisp asparagus with toasty almonds and creamy mashed sweet potatoes. No matter who you cook this for, we have a feeling they’ll be smitten.

Allergens:

Tree Nuts

•Milk

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 Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

¼ ounce

Chives

6 ounce

Asparagus

14 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

½ ounce

Sliced Almonds

2 tablespoon

Sour Cream

1 tablespoon

Black Peppercorns

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat39 g

Saturated Fat19 g

Carbohydrate44 g

Sugar11 g

Dietary Fiber9 g

Protein46 g

Cholesterol180 mg

Sodium610 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

•Medium Pot

•Strainer

•Peeler

•Paper Towel

•Plastic Bag

•Large Pan

•Small Bowl

•Potato Masher

Instructions

• Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.

• Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin; pour onto a plate and spread into an even layer. • Pat steak* dry with paper towels; season all over with salt. Press both sides of steak into peppercorns to evenly coat. TIP: For a milder flavor, sprinkle steak with peppercorns instead.

• Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until mostly cooked through, 3-6 minutes per side. • Add stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to pan. Simmer until sauce has thickened and steak reaches desired doneness, 1-2 minutes more. • Turn steak to coat, then turn off heat and transfer everything to a shallow dish. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Add almonds to same pan; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a small bowl.

• Mash sweet potatoes with a potato masher or fork until smooth. (TIP: If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP softened butter (2 TBSP for 4 servings) until combined. (You’ll use the remaining softened butter in the next step.) Season generously with salt and pepper.

• In a second small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds. • Divide steak, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top steak with chive butter. Garnish everything with remaining chives and serve.