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 a rich, savory crust. Served alongside roasted carrots and Yukon Gold potatoes, this dish is elevated with a luscious truffle sour cream and a quick pan sauce made from the drippings.

This meal is perfect for a special occasion or when you want to impress guests without spending hours in the kitchen. The combination of earthy truffle, aromatic herbs and tender steak creates a harmonious flavor profile that feels both luxurious and comforting. Follow the simple steps below to create a memorable dinner that looks as stunning as it tastes.

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Ingredients

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive 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 upper position and preheat oven to 425°F. Wash and dry all produce. Halve potatoes, then cut into ½-inch-thick wedges. Trim and peel carrots, then cut diagonally into 1-inch pieces. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
2. Place potatoes on one side of a baking sheet and carrots on the other side. Toss each with a drizzle of olive oil and a pinch of salt and pepper, keeping the veggies separate. Roast until browned and tender, about 30 minutes.
3. Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel and finely chop shallot. In a small bowl, stir together sour cream, a drizzle of olive oil, 1½ tsp water and truffle zest (to taste; start with a pinch and add more from there).
4. Pat steak again with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook on one side until nicely browned, 4-6 minutes. Flip and lower heat to medium. Add 1 tsp Herbes de Provence and 2 TBSP butter to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with herbs and butter until you reach desired doneness, 6-9 minutes.
5. Transfer steak to a plate and let rest, keeping any remaining butter in pan. Add scallion whites and shallot to same pan and place over medium-high heat. Cook, stirring, until softened, 3-4 minutes. Stir in stock concentrate and 2 TBSP water. Let simmer until slightly thickened, about 1 minute. Tip: Mix the stock concentrate and water in a small bowl before adding so they are already combined once they hit the pan.
6. Thinly slice steak against the grain. Divide steak, potatoes and carrots between plates. Stir any juices released by steak into pan sauce. Drizzle pan sauce over steak and garnish with scallion greens. Serve with truffle sour cream on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of truffle zest?

You can omit the truffle zest or substitute with a few drops of truffle oil for a similar flavor.

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 basting time in the recipe is for medium-rare.