Sirloin Steak Provençal
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Sirloin Steak Provençal

Sirloin Steak Provençal

with Truffle Cream, Roasted Carrots, and Potatoes

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

14 ounce

Sirloin Steak

12 ounce

Yukon Gold Potatoes

4 unit


2 unit


1 unit


2 tablespoon

Sour Cream

(Contains Milk)

0.07 ounce

Truffle Zest

1 teaspoon

Herbes de Provence

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat52 g
Saturated Fat15 g
Carbohydrate52 g
Sugar13 g
Dietary Fiber10 g
Protein45 g
Cholesterol165 mg
Sodium750 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
Small Bowl
Large Pan


Season Steak

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.

Roast Veggies

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).

Cook Steak

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.

Make Pan Sauce

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.

Finish and Serve

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.