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Sirloin Steak Provençal

Sirloin Steak Provençal

with Truffle Cream, Roasted Carrots, and Potatoes

Gourmet
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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.

Tags:Family friendly
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

12 ounce

Carrots

14 ounce

Sirloin Steak

2 unit

Scallions

1 unit

Shallot

2 tablespoon

Sour Cream

(ContainsMilk)

0.07 ounce

Truffle Zest

1 tablespoon

Herbes de Provence

1 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate51 g
Sugar14 g
Dietary Fiber10 g
Protein37 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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes, then cut into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal 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.

2

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.)

3

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.

4

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.

5

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.

6

Thinly slice steak against the grain. Divide sliced steak, potatoes, and carrots between plates. Stir any resting juices from steak into pan sauce. Drizzle sauce over steak and garnish with scallion greens. Serve with truffle cream on the side for dipping.