You probably haven’t tasted steak like this before: this sirloin is seasoned with Herbs de Provence—a blend of aromatics from the south of France that includes lavender, rosemary, and tarragon. Together, the meat and aromatics create some truly extraordinary flavors that feel right at home next to the dynamic sides—those would be roasted potatoes and carrots, a rich pan sauce, and a dollop of truffle-flavored sour cream.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Herbs de Provence
Beef Stock Concentrate
Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes, then cut into ½-inch-thick wedges. Trim and peel carrots, then cut diagonally into 1-inch pieces. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
Place potatoes on one side of a baking sheet and carrots on other side. Toss each with a drizzle of olive oil and a pinch of salt and pepper, keeping the veggies separate. Roast until browned and tender, about 30 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely chop shallot. In a small bowl, stir together sour cream, a drizzle of olive oil, 1½ tsp water, and truffle zest (to taste; start with a pinch and add more from there).
Pat steak again with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook on one side until nicely browned, 4-6 minutes. Flip and lower heat to medium. Add 1 tsp Herbs de Provence (we sent more) and 2 TBSP butter to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with herbs and butter until you reach desired doneness, 6-9 minutes.
Transfer steak to a plate and let rest, keeping any remaining butter in pan. Add scallion whites and shallot to same pan and place over medium-high heat. Cook, stirring, until softened, 3-4 minutes. Stir in stock concentrate and 2 TBSP water. Let simmer until slightly thickened, about 1 minute. TIP: Mix the stock concentrate and water in a small bowl before adding so that they’re already combined once they hit the pan.
Thinly slice steak against the grain. Divide steak, potatoes, and carrots between plates. Stir any juices released by steak into pan sauce. Drizzle pan sauce over steak and garnish with scallion greens. Serve with truffle sour cream on the side for dipping.