Sirloin and Mustard Shallot Cream Sauce

🥘 Ingredients

• almonds
  2 tbsp
• beef stock concentrate
  1 unit
• butter
  3 tbsp
• carrots
  2 pieces
• dijon mustard
  1 tbsp
• fry seasoning
  1 packet
• green beans
  4 oz
• herbes de provence
  1 tsp
• olive oil
  2 tbsp
• shallot
  1 unit
• sirloin steak
  1 piece
• sour cream
  1 tbsp
• sugar
  ¼ tsp
• water
  ¼ cup
• yukon gold potatoes
  1 lb

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Pat sirloin steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.

   sirloin steak: 1 piece
2. 

   2

   Cut yukon gold potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil , half the fry seasoning , salt, and pepper. Roast for ⏱️ 10 minutes . (We’ll add more to the sheet then.)

   yukon gold potatoes: 1 lb, olive oil: 2 tbsp, fry seasoning: 1 packet
3. 

   3

   Meanwhile, halve, peel, and dice shallot . Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans , a large drizzle of olive oil, salt, and pepper. Once potatoes have roasted for 10 minutes, add carrots and beans to empty side of sheet. Continue roasting until potatoes are crispy and veggies are tender, ⏱️ 15 minutes .

   shallot: 1 unit, carrots: 2 pieces, green beans: 4 oz
4. 

   4

   Meanwhile, melt ½ butter in a large pan , preferably nonstick, over medium-high heat. Add almonds ; cook, stirring, ⏱️ 1 minute . Add ¼ sugar and a pinch of salt. Cook until toasted, ⏱️ 1 minute more. Turn off heat; transfer to a plate. Wipe out pan. In a second medium bowl , combine beef stock concentrate , dijon mustard , and ¼ water .

   butter: 3 tbsp, almonds: 2 tbsp, sugar: ¼ tsp, beef stock concentrate: 1 unit, dijon mustard: 1 tbsp, water: ¼ cup
5. 

   5

   Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, ⏱️ 3 minutes . Flip steak, lower heat to medium, and add half the herbes de provence and 1 tbsp butter. Cook steak to desired doneness, ⏱️ 3 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

   herbes de provence: 1 tsp
6. 

   6

   Melt ½ tbsp butter in same pan over medium heat. Add shallot; cook ⏱️ 30 seconds to ⏱️ 1 minute . Add stock mixture; reduce heat to low. Add sour cream and any resting juices from steak. Cook until thickened, ⏱️ 1 minute . Stir in 1 tbsp butter. Slice steak against the grain. Divide steak, potatoes, and veggies between plates. Top steak with sauce. Top veggies with almonds.

   sour cream: 1 tbsp