Sirloin & Roasted Garlic Pan Sauce
with Chive Roasted Fingerling Potatoes & Asparagus
- Milk
Serious about steak? Our chefs are, too. That’s why they took an already-delicious cut—sirloin—to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.
Ingredients
14 ounce
Sirloin Steak
6 ounce
Asparagus
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ ounce
Chives
12 ounce
Fingerling Potatoes
1 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce. • Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet. • Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Thinly slice chives.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Place garlic foil packet on same sheet. (For 4 servings, spread potatoes and garlic foil packet out across entire sheet; roast on top rack.) • Roast on middle rack for 15 minutes (you’ll add the asparagus then).
• Once potatoes and garlic have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a large drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second baking sheet.) • Return to middle rack until garlic is softened and veggies are browned and tender, 10-12 minutes more. (For 4, roast asparagus on middle rack.)
• While veggies 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, 3-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Once garlic is done, carefully transfer to a cutting board and mash clove with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more from there if desired); cook for 30 seconds. • Add 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.
• Slice steak against the grain. Toss potatoes with half the chives. • Divide potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish potatoes with remaining chives and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pan sauce, calling it "amazing" and "delicious," though some found it too salty or overpowering.
- Ease of prep: Several noted it was easy to make, but some found the cooking times for steak inaccurate.
- Suggestions: Consider grilling the steak instead of pan-cooking for better results. Adjust garlic roasting time to avoid burning.
- Portions: Some felt the asparagus portion was too small; others wanted more potatoes or a larger steak.
- Meat quality: Views varied widely; many praised the tender, flavorful steak, while others found it tough or gristly.
Reviews from our home cooks
So juicy and flavorful! The sauce was a perfect compliment to the potatoes and asparagus, it didn't overwhelm! It was so good! Super quick to prepare after the day I had! Amazing job!
Lapped up the pan sauce like an alley cat over heavy cream. Fingerlings were a welcomed change of pace from the Yukon Golds -- crisped up nicely per recipe instructions. A saucy steak and potato meal with supermarket Bordeaux at the end of the week, so satisfying...
The sauce was to die for and the steak size and taste was amazing! I wish the Asparagus and potatoes cooked per the instructions but they didn't and both took twice as long. Other than that the end result was perfect.
Not a huge fan of the demi-glaze. Not sure what the reduction is but it has a very strong soy sauce type flavor. Also, one clove of garlic to roast barely added any flavor to this sauce - over powered by whatever was in the demi-glaze. I would prefer a more robust (deeper) beef flavored sauce with more roasted garlic to enhance the sirloin. The steaks were a pleasant surprise - thicker cut than I was expecting. Would purchase this again but will roast more garlic and make my own sauce.
Asparagus were the perfect size (under 1/2" diameter), fingerlings were also good. The single garlic clove was too small. Sirloin was mostly good, great flavor, but some parts were chewy. Yes, I did slice across the grain as noted in the instructions. The sauce was fine; I did sub red wine for the water which improved the flavor. Again, please add a link in this feedback area to upload pics, besides the finished shot.
I actually grilled the sirloin on the gas grill. It was much more tender than the pan cooking and added a lot of flavor to the sirloin.
Recipe was delicious, the sauce and potatoes so yummy...unfortunately, the asparagus and chives were not fresh, I had to throw them out, but I had some extra fresh asparagus already, and they were yummy
Overall this dish was delicious. The roasted potatoes and asparagus were very tasty. My only complaint is that one of the steaks was about 1/3 grizzle and inedible. The other steak was delicious as usual. I have never had a bad cut of meat from your company so I was surprised.
Love, love, LOVE!! I only suggest putting a lid over the sirloin in the pan to keep juices fresh!
Steak and potatoes were so good especially with the delicious sauce. All of the sauces with Hello Fresh meals add so much flavor. Asparagus were just okay.
