Sirloin and Horseradish Cream Sauce

🥘 Ingredients

• beef stock concentrate
  1 unit
• butter
  4 tbsp
• carrots
  1 lb
• demi-baguette
  1 unit
• garlic powder
  ½ tsp
• horseradish powder
  ½ tsp
• scallions
  2 unit
• sirloin steak
  2 steaks
• sour cream
  3 tbsp
• sugar
  ½ tsp
• vegetable oil
  2 tbsp
• water
  3 tbsp
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• large pan

1. 

   1

   carrots yellow onion scallions sour cream horseradish powder garlic powder demi-baguette sirloin steak beef stock concentrate vegetable oil butter sugar water

   carrots: 1 lb, yellow onion: 1 unit, scallions: 2 unit, sour cream: 3 tbsp, horseradish powder: ½ tsp, garlic powder: ½ tsp, demi-baguette: 1 unit, sirloin steak: 2 steaks, beef stock concentrate: 1 unit, vegetable oil: 2 tbsp, butter: 4 tbsp, sugar: ½ tsp, water: 3 tbsp
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots, then slice into ½-inch-thick pieces on a diagonal. Halve, peel, and thinly slice yellow onion.
3. 

   3

   In a small bowl , combine sour cream, scallion whites, ½ tsp horseradish powder, and 1 TBSP water. Season with salt.
4. 

   4

   In a small microwave-safe bowl, microwave 3 TBSP butter until softened, ⏱️ 10 seconds . Stir in ½ tsp garlic powder and a pinch of salt. Halve demi-baguette, then toast in a toaster or toaster oven until lightly browned. Spread garlic butter onto toasts, then cut each half on a diagonal.
5. 

   5

   Toss carrots on a baking sheet with a drizzle of vegetable oil, salt, and pepper. Roast until browned and tender, ⏱️ 20 minutes .
6. 

   6

   Pat sirloin steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 3 minutes to ⏱️ 6 minutes per side. Turn off heat; remove from pan and set aside. Let rest at least ⏱️ 5 minutes before serving.
7. 7

   Heat another drizzle of vegetable oil in same pan over medium-high heat. Add yellow onion, ½ tsp sugar, salt, and pepper. Cook, stirring, until softened, ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in beef stock concentrate and 2 TBSP water; simmer for ⏱️ 1 minute . Turn off heat. Stir in 1 TBSP butter. Divide steak, carrots, and garlic bread between plates. Top steak with onion. Garnish with scallion greens. Serve with horseradish cream on the side.