Seared Sirloin Steak with Garlic Herb Butter and Chive Mashed Potatoes

Craving a classic steak and potatoes dinner with a gourmet twist? This recipe delivers perfectly seared sirloin steak, creamy chive-flecked mashed potatoes and honey-roasted carrots. The real star is the pan sauce-made with demi-glace and garlic herb butter, it captures all the savory fond from the steak for a rich, flavorful drizzle.

Whether you’re cooking for a special occasion or just treating yourself, this dish is sure to impress. The combination of tender steak, buttery potatoes and sweet carrots, all tied together with a luscious sauce, makes for a memorable meal.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and cut carrots diagonally into ½-inch-thick pieces. Thinly slice chives. Place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast until tender and lightly browned at the edges, about 15 minutes. Drizzle with honey and return to oven until caramelized and golden brown, 5-7 minutes more.
3. While carrots roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest for 5 minutes. Wipe out pan.
4. Add demi-glace and ¼ cup water to same pan. Stir over low heat until slightly reduced, 1-2 minutes. Add garlic herb butter and any resting juices from steak. Stir until butter has melted. Turn off heat; season with salt and pepper.
5. Mash potatoes with a potato masher or fork until smooth. Reserve 1 tablespoon chives; stir rest into mashed potatoes with sour cream and 2 tablespoons plain butter. Season with salt and pepper.
6. Slice steak. Divide carrots, potatoes and steak between plates. Spoon sauce over potatoes and steak. Sprinkle carrots with chili flakes (to taste). Garnish the plate with reserved chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or New York strip, but adjust cooking time accordingly.

What can I use instead of demi-glace?

You can substitute with beef broth reduced with a little cornstarch, but the flavor will be less rich.

Can I make this dish ahead?

The mashed potatoes and carrots can be prepared in advance and reheated. Cook the steak just before serving.