Sirloin Steak "Diane" with Dijon-Mushroom Sauce

🥘 Ingredients

• beef demi-glace
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  6 oz
• carrot
  8 oz
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• garlic
  2 cloves
• onion
  1 unit
• salt
  1 tsp
• sirloin steak
  12 oz
• sour cream
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Peel and dice potatoes. Quarter onion. Trim and halve carrots lengthwise. Wipe mushrooms clean. Mince garlic.
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Toss carrot on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 25 minutes .

   carrot: 8 oz, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes cook, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened ⏱️ 8 minutes .

   onion: 1 unit
4. 

   4

   Pat sirloin steak dry with paper towels; season with salt and pepper.

   sirloin steak: 12 oz
5. 

   5

   Add butter and button mushrooms to same pan over medium-high heat. Cook, stirring, until browned and softened ⏱️ 3 minutes . Stir in garlic ⏱️ 30 seconds . Add beef demi-glace and dijon mustard , scraping up browned bits. Remove from heat and stir in sour cream and sugar .

   butter: 2 tbsp, button mushrooms: 6 oz, garlic: 2 cloves, beef demi-glace: 2 tbsp, dijon mustard: 1 tbsp, sour cream: 2 tbsp, sugar: 1 tsp
6. 

   6

   Slice steak against the grain. Mash potatoes until creamy. Divide between plates with carrots. Spoon mushroom sauce over steak.