Sirloin Steak Provençal

Place potatoes and carrots on opposite sides of a baking sheet. Toss each with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, 25-30 minutes. (For 4 servings, divide veggies between two baking sheets; roast potatoes on top rack and carrots on middle rack.)

Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely chop shallot. In a small bowl, combine sour cream, a drizzle of olive oil, and truffle zest (start with a pinch, taste, and add more if desired). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until nicely browned on first side, 3-6 minutes. Flip and lower heat to medium. Add 1 tsp Herbes de Provence (2 tsp for 4 servings; we sent more) and 2 TBSP butter (4 TBSP for 4) to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, 6-9 minutes more.

Transfer steak to a cutting board and let rest, keeping any remaining butter in pan. Heat same pan over medium-high heat and add scallion whites and shallot. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings) to pan. Bring to a simmer and cook until slightly thickened, 2-3 minutes.