Pan-Seared Sirloin and Savory Demi-Glace Sauce

🥘 Ingredients

• Brussels sprouts
  1 lb
• almonds
  1 oz
• beef demi-glace
  2 unit
• butter
  4 tbsp
• chives
  ½ ounce
• lemon
  1 unit
• olive oil
  1 tbsp
• paper towels
• pepper
• salt
• sirloin steak
  28 oz
• sour cream
  6 tbsp
• sweet potatoes
  4 unit
• vegetable oil
  1 tbsp
• water
  ½ cup

🍳 Cookware

• medium pot
• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch cubes. Zest lemon until you have 2 tsp; quarter lemon. Thinly slice chives . Trim and halve Brussels sprouts .

   sweet potatoes: 4 unit, lemon: 1 unit, chives: ½ ounce, Brussels sprouts: 1 lb
2. 

   2

   Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, ⏱️ 15 minutes . Drain. Melt 2 TBSP butter in same pot over low heat. Add sweet potatoes and mash until smooth. Stir in sour cream and half the chives; season with salt and pepper .

   butter: 4 tbsp, sour cream: 6 tbsp, salt, pepper
3. 

   3

   While sweet potatoes cook, toss Brussels sprouts on a baking sheet with olive oil , salt, and pepper. Roast until browned and slightly crispy, about ⏱️ 20 minutes .

   olive oil: 1 tbsp
4. 

   4

   While Brussels sprouts roast, place almonds in a medium pan over medium-high heat. Cook, stirring often, until lightly browned and fragrant, ⏱️ 3-4 minutes . Turn off heat; transfer to a small bowl. Toss with lemon zest, salt, and pepper. Wipe out pan.

   almonds: 1 oz
5. 

   5

   Pat sirloin steak dry with paper towels ; season all over with salt and pepper. Heat vegetable oil in same pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 4-7 minutes per side. Turn off heat; remove steak from pan and let rest ⏱️ 3-5 minutes . Wipe out pan.

   sirloin steak: 28 oz, paper towels, vegetable oil: 1 tbsp
6. 

   6

   Add beef demi-glace and ½ cup water to same pan. Bring to a boil over medium-high heat, then reduce heat to low. Whisk in 2 TBSP butter and any resting juices from steak. Season with salt and pepper. Toss Brussels sprouts with almonds and juice from 2 lemon wedges. Thinly slice steak. Divide sweet potatoes, Brussels sprouts, and steak between plates. Top steak with sauce. Sprinkle with remaining chives.

   beef demi-glace: 2 unit, water: ½ cup