Herb-Crusted Sirloin Steak with Truffle Cream and Roasted Vegetables

Indulge in a restaurant-quality steak dinner right at home. This recipe features a perfectly seared sirloin steak coated in fragrant Herbes de Provence, a classic French herb blend with hints of lavender, rosemary and tarragon. Paired with roasted carrots and potatoes and finished with a luscious truffle cream sauce, every bite is a celebration of flavor.

The magic lies in the simple yet elegant preparation. While the vegetables roast to caramelized perfection, the steak is pan-seared and then rested, allowing the juices to redistribute. A quick pan sauce made with beef stock and a dollop of truffle-infused sour cream ties everything together. Serve this impressive meal for a special occasion or a weeknight treat.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and peel the carrots, then cut them into ½-inch thick sticks. Cut the potatoes into ½-inch wedges. Toss the carrots and potatoes with a drizzle of oil, salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and golden.
2. While the vegetables roast, pat the sirloin steak dry with paper towels. Season generously with salt, pepper and the Herbes de Provence, pressing the herbs into the meat.
3. Heat a large skillet over medium-high heat. Add a splash of oil and sear the steak for 4-5 minutes per side for medium-rare or until your desired doneness. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
4. Reduce the heat to medium. Add the chopped shallot and scallions to the pan and cook for 1 minute, until softened. Stir in the beef stock concentrate and ¼ cup of water, scraping up any browned bits. Simmer for 2 minutes, then remove from heat.
5. In a small bowl, mix the sour cream with the truffle seasoning. Stir this truffle cream into the pan sauce until smooth. Season with salt and pepper to taste.
6. Slice the rested steak against the grain. Serve the steak slices alongside the roasted carrots and potatoes and drizzle the truffle cream sauce over the top. Garnish with extra scallions if desired.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well, but adjust cooking time accordingly.

What can I substitute for Herbes de Provence?

Mix dried thyme, rosemary and a pinch of lavender or fennel seeds.

How do I make the truffle cream dairy-free?

Use a dairy-free sour cream alternative and omit the butter if used.