Peppercorn Sirloin Steak
with Fingerling Potato Gratin and Roasted Baby Carrots
- Tree Nuts
- Milk
- Wheat
Dinner with family is always a special time. With this recipe, our chefs wanted to create something that would be perfect for sharing with the favorite people in your life. It has elements that are guaranteed to please all palates, like pan-seared sirloin steaks, cheesy gratin potatoes, and roasted carrots. But there are a few elevated touches—such as freshly cracked peppercorns and garlic herb butter—for an extra-rich flavor. Sunday supper just stepped up its game.
Ingredients
¼ ounce
Thyme
2 unit
Scallions
1 unit
Lemon
1 tablespoon
Tricolor Peppercorns
(Contains: Tree Nuts)
16 ounce
Carrot
24 ounce
Fingerling Potatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Flour
(Contains: Wheat)
13.5 ounce
Milk
(Contains: Milk)
½ cup
Gruyère Cheese
(Contains: Milk)
½ cup
Parmesan Cheese
(Contains: Milk)
24 ounce
Sirloin Steak
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Pick and chop ½ tsp thyme leaves from sprigs. Trim and thinly slice scallions, separating greens and whites. Zest 1 tsp zest from lemon, then quarter. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy pan.
Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast until tender, about 15 minutes, tossing halfway. Meanwhile, halve potatoes lengthwise. Place in a large, microwave-safe bowl and cover with plastic wrap. Microwave on high for 7 minutes; keep in microwave until step 6.
Melt garlic herb butter in a small pot over medium-high heat. Whisk in flour and let cook 30 seconds. Pour in milk and whisk until smooth. Add a few whole thyme sprigs (use the rest as you like), scallion whites, and large pinch of salt to pot. Bring to a simmer and let bubble until thickened, about 2 minutes.
Remove pot with sauce from heat, then stir in Gruyère cheese and half the Parmesan. Season with salt and pepper. Cover and set aside. Pat steak dry with a paper towel. Season all over with plenty of salt and crushed peppercorns (save some pepper for later). Heat a drizzle oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Set aside on a cutting board. Reduce heat under pan to medium.
Once carrots are done, toss with lemon zest and a few squeezes of lemon juice. Preheat broiler to high. Add ½ cup water and demi-glace to pan used for steak over medium heat. Cook until just thickened, about 2 minutes. Remove from heat, stir in 2 TBSP plain butter, and season with salt and crushed peppercorns. Meanwhile, in a small bowl, mix panko, remaining Parmesan, chopped thyme, a large drizzle olive oil, and a pinch of salt and pepper.
Drain any water from potatoes, then place in a baking dish. Season with salt and pepper, then pour cheese sauce over top. Sprinkle crust over. Broil until golden brown, about 3 minutes. Divide steak between plates (slice first if desired). Drizzle with gravy. Serve with carrots and potatoes on the side. Garnish everything with scallion greens.
