Sirloin Steak “Diane” with Dijon-Mushroom Sauce
plus Caramelized Onion Mashed Potatoes & Roasted Carrots
- Milk
Our bavette steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond–perfect for making a great impression on your date night! Comforting and ultra-creamy mashed potatoes and tender roasted carrots make it homey and hearty, while the mushroom pan sauce that’s spooned on top makes it romantic bistro-worthy.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
16 ounce
Potatoes
1 unit
Onion
12 ounce
Carrot
4 ounce
Button Mushrooms
1 unit
Beef Demi-Glace
(Contains: Milk)
1 clove
Garlic
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces. (TIP: For speedier spud prep, skip the peeling.) Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic.
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.
Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return potatoes to pot.
Mash potatoes with sour cream until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 1 tsp sugar and a splash of water; cook until caramelized, stirring occasionally, 2-3 minutes more. Season with salt and pepper.
Turn off heat; transfer to a small bowl. Wipe out pan.
Pat steak* dry with paper towels; season with salt and pepper.
Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest.
Add 1 TBSP butter (2 TBSP for 4 servings) and mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened, 3-5 minutes.
Add garlic and cook, stirring, until fragrant, 30 seconds.
Stir in demi-glace and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a simmer.
Stir in mustard. Simmer until thickened, 2-3 minutes. Season with salt and pepper.
Slice steak against the grain.
Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with mushroom sauce and serve.
