Herb-Crusted Sirloin Steak with Truffle Cream and Roasted Vegetables

Indulge in a truly memorable steak dinner with this herb-crusted sirloin, seasoned with the aromatic blend of Herbes de Provence. The lavender, rosemary and tarragon infuse the meat with a distinctive French flair, perfectly complemented by a rich pan sauce and a dollop of truffle-infused sour cream.

Alongside the steak, roasted Yukon Gold potatoes and carrots are caramelized to perfection, offering a sweet and earthy balance. This dish is a celebration of flavors and textures, ideal for a special occasion or a luxurious weeknight meal.

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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

3 teaspoon 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 into 1-inch pieces on a diagonal. 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 and carrots on opposite sides of a baking sheet. (For 4 servings, use two baking sheets; roast potatoes on top rack and carrots on middle rack.) Toss each with a drizzle of olive oil and a pinch of salt and pepper. 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, combine sour cream, a drizzle of olive oil and truffle zest (start with a pinch, taste and add more from there). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
4. Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until nicely browned on first side, 3-6 minutes. Flip and lower heat to medium. Add 1 tsp Herbes de Provence (2 tsp for 4 servings) and 2 TBSP butter (4 TBSP for 4) to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, 6-9 minutes more.
5. Transfer steak to a cutting board and let rest, keeping any remaining butter in pan. Place same pan over medium-high heat and add scallion whites and shallot. Cook, stirring, until softened, 3-4 minutes. Meanwhile, combine stock concentrate and 2 TBSP water (¼ cup for 4 servings) in a separate small bowl. Pour into pan and let simmer until slightly thickened, about 1 minute.
6. Thinly slice steak against the grain. Divide sliced steak, potatoes and carrots between plates. Stir any resting juices from steak into pan sauce. Drizzle sauce over steak and garnish with scallion greens. Serve with truffle 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 substitute for Herbes de Provence?

Mix dried thyme, rosemary and a pinch of lavender for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.