Sirloin and Mustard Shallot Cream Sauce
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Sirloin and Mustard Shallot Cream Sauce

Sirloin and Mustard Shallot Cream Sauce

with Roasted Potatoes and Carrot Green Bean Amandine

Our chefs are always looking to take “meat and potatoes” to the next level. This week, they really raised the steaks. (We’ll show ourselves out...) In this recipe, sirloin is pan-seared with butter and floral Herbs de Provence, then drizzled with a rich and creamy mustard-shallot sauce. On the side, there’s crispy roasted potatoes and carrot green bean amandine. Never heard of amandine? Basically, it’s any dish finished with a sprinkle of almonds. This version happens to be extra special—roasted veggies are topped with toasted, lightly caramelized almonds.

Family Friendly
Tree Nuts

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

Total Time35 minutes
Prep Time


serving amount

14 ounce

Sirloin Steak

16 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit


6 ounce


6 ounce

Green Beans

1 ounce


(Contains Tree Nuts)

1 unit

Beef Stock Concentrate

2 teaspoon

Dijon Mustard

1 teaspoon

Herbes de Provence

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)

¼ teaspoon





Nutrition Values

/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat50 g
Saturated Fat20 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber13 g
Protein42 g
Cholesterol180 mg
Sodium780 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.


Paper Towel
Baking Sheet
Large Pan
Medium Bowl



Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.

Roast Potatoes

Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Roast for 10 minutes (we’ll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning and spread out across baking sheet. Roast, tossing halfway through, 25-30 minutes.)

Roast Veggies

Meanwhile, halve, peel, and dice shallot. Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans, a large drizzle of olive oil, salt, and pepper. Once potatoes have roasted for 10 minutes, add carrots and beans to empty side of sheet. (For 4 servings, add to a second sheet.) Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.

Coat Nuts and Start Sauce

Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 1-2 minutes. Add ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan. In a second medium bowl, combine stock concentrate, mustard, and ¼ cup water (⅓ cup for 4).

Cook Steak

Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, 3-6 minutes. Flip steak, lower heat to medium, and add half the Herbes de Provence and 1 TBSP butter (all the spice blend and 2 TBSP butter for 4 servings). Cook steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Finish and Serve

Melt ½ TBSP butter (1 TBSP for 4) in same pan over medium heat. Add shallot; cook 30 seconds to 1 minute. Add stock mixture; reduce heat to low. Add sour cream and any resting juices from steak. Cook until thickened, 1-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Slice steak against the grain. Divide steak, potatoes, and veggies between plates. Top steak with sauce. Top veggies with almonds.