Sirloin Steak & Roasted Garlic Pan Sauce

• Place garlic foil packet on a baking sheet. • Toss broccoli on same sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 15-20 minutes.

• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed. • Keep covered off heat until ready to serve.

• While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. • Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste); cook for 1 minute. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.