Peppercorn-Crusted Sirloin with Shallot Pan Sauce

🥘 Ingredients

• asparagus
  1 bunch
• beef stock concentrate
  1 unit
• black pepper
  1 tsp
• black peppercorns
  2 tsp
• butter
  3 tbsp
• olive oil
  3 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sirloin steak
  2 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• sweet potatoes
  2 unit
• water
  2 c

🍳 Cookware

• medium pot
• large pan
• small bowl
• large pan
• baking sheet
• large pan

1. 

   1

   shallot asparagus sweet potatoes black peppercorns sirloin steak sour cream beef stock concentrate sugar olive oil butter salt black pepper water

   shallot: 1 unit, asparagus: 1 bunch, sweet potatoes: 2 unit, black peppercorns: 2 tsp, sirloin steak: 2 unit, sour cream: 2 tbsp, beef stock concentrate: 1 unit, sugar: 1 tsp, olive oil: 3 tbsp, butter: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2 c
2. 

   2

   Adjust oven rack to upper position and preheat oven to 425°F. Wash and dry all produce. Halve, peel, and thinly slice shallot. Trim woody bottom ends from asparagus. Peel and dice sweet potatoes into ½-inch pieces. Crush black peppercorns in a zip-close bag with a rolling pin.
3. 

   3

   Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender ⏱️ 10 minutes . Meanwhile, melt 1 tbsp butter in a large pan over medium-high heat. Add shallot with a pinch of salt and sugar; cook until browned ⏱️ 5 minutes to ⏱️ 8 minutes . If shallot browns too quickly, add 1 tbsp water to pan.
4. 

   4

   Transfer shallot to a small bowl . Pat sirloin steak dry with paper towels and season all over with salt. Press remaining black peppercorns into steak to form a crust. Heat a large drizzle of olive oil in the large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 3 minutes to ⏱️ 6 minutes per side. Transfer to a plate and wash and dry pan.
5. 

   5

   Toss asparagus with a large drizzle of olive oil on a baking sheet . Season with salt and black pepper. Roast until just tender ⏱️ 7 minutes to ⏱️ 10 minutes . Drain sweet potatoes and return to pot. Mash with sour cream and 1 tbsp butter. Season with salt and black pepper. Cover to keep warm.
6. 

   6

   Heat same large pan over medium heat. Return shallot to pan along with a pinch of remaining black peppercorns. Stir in beef stock concentrate and ¼ cup water. Simmer until slightly thickened ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in 1 tbsp butter and any resting juices from steak.
7. 7

   Slice sirloin steak against the grain. Divide between plates and spoon sauce on top. Serve with mashed sweet potatoes and roasted asparagus alongside.