Herb-Crusted Sirloin Steak with Truffle Cream and Roasted Vegetables

Indulge in a restaurant-quality steak dinner at home with this herb-crusted sirloin recipe. The steak is seasoned with Herbes de Provence-a fragrant blend of lavender, rosemary and tarragon-then pan-seared and basted in butter for an incredibly rich flavor. Served alongside roasted Yukon Gold potatoes and carrots and finished with a luscious truffle sour cream, this dish is sure to impress.

The magic doesn’t stop there: a quick pan sauce made with shallots, scallions and beef stock concentrate ties everything together. Whether you’re cooking for a special occasion or just elevating a weeknight meal, this steak Provençal is a showstopper that’s easier than you think.

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Ingredients

28 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

2 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to the upper position and preheat to 425°F. Wash and dry all produce. Halve the potatoes lengthwise, then cut into ½-inch-thick wedges. Trim and peel the carrots, then cut diagonally into 1-inch pieces. Pat the steak dry with paper towels and season generously with salt and pepper. Let sit at room temperature until ready to cook.
2. Place the potato wedges on one side of a baking sheet and the carrot pieces on the other. Drizzle each with olive oil and season with salt and pepper, keeping them separate. Roast until golden and tender, about 30 minutes.
3. Meanwhile, trim and thinly slice the scallions, separating the white parts from the green tops. Halve, peel and finely chop the shallots. In a small bowl, combine the sour cream, a drizzle of olive oil, 1 tablespoon water and truffle zest to taste (start with a pinch and add more as desired). Set aside.
4. Pat the steak dry again with paper towels. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the steak and cook until nicely browned on one side, 4-6 minutes. Flip the steak, then reduce the heat to medium. Add 2 teaspoons Herbes de Provence and the butter to the pan. Carefully tilt the pan toward you and use a spoon to continually baste the steak with the herbed butter until it reaches your desired doneness, 6-9 minutes.
5. Transfer the steak to a plate to rest, leaving any remaining butter in the pan. Add the scallion whites and chopped shallots to the pan and cook over medium-high heat, stirring, until softened, 3-4 minutes. Stir in the beef stock concentrates and ¼ cup water. Simmer until the sauce thickens slightly, about 1 minute. (Tip: Mix the stock concentrates and water in a small bowl before adding to ensure they combine smoothly.)
6. Thinly slice the steak against the grain. Divide the sliced steak, roasted potatoes and carrots among plates. Stir any juices released by the resting steak into the pan sauce. Drizzle the sauce over the steak and garnish with the scallion greens. Serve the truffle sour cream on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time based on thickness and desired doneness.

What can I use instead of truffle zest?

If you don’t have truffle zest, you can omit it or substitute with a few drops of truffle oil. The sour cream will still be delicious without it.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. The steak will continue to cook slightly while resting.