Herb-Crusted Sirloin Steak with Truffle Cream and Roasted Vegetables

Indulge in a restaurant-quality steak dinner right at home with this herb-crusted sirloin recipe. The steak is seasoned with a fragrant blend of Herbes de Provence, which includes lavender, rosemary and tarragon, then pan-seared and basted with butter for a deeply flavorful crust. Paired with roasted carrots and Yukon Gold potatoes and finished with a luscious truffle cream, this dish is sure to impress.

The truffle cream adds an earthy richness that complements the savory steak and sweet roasted vegetables. A quick pan sauce made from the drippings ties everything together, making this meal feel both luxurious and comforting. Perfect for a date night or a special family dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 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

1 tablespoon 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. Preheat the oven to 425°F (220°C) and adjust a rack to the upper position. Pat the steak dry with paper towels, then season generously with salt and pepper. Let it rest at room temperature while you prepare the vegetables.
2. Cut the potatoes in half lengthwise, then into ½-inch-thick wedges. Peel the carrots and cut them diagonally into 1-inch pieces. On a baking sheet, arrange the potatoes on one side and the carrots 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, slice the scallions, separating the white and green parts. Finely chop the shallots. In a small bowl, combine the sour cream, a drizzle of olive oil, 1 tablespoon of water and truffle zest to taste (start with a pinch and adjust). 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 sear until well browned, 4-6 minutes per side. Flip the steak, reduce the heat to medium and add 2 teaspoons of Herbes de Provence and 4 tablespoons of butter. Tilt the pan slightly and use a spoon to baste the steak continuously with the butter and herbs until cooked to your liking, 6-9 minutes for medium-rare.
5. Transfer the steak to a plate and let it rest, leaving the butter in the pan. Add the scallion whites and 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 of water (mix them together first for easy addition). Simmer until slightly thickened, about 1 minute.
6. Slice the steak thinly against the grain. Divide the steak, potatoes and carrots among plates. Stir any juices from the resting steak into the pan sauce, then drizzle the sauce over the steak. Garnish with scallion greens and serve with the truffled sour cream on the side.

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 as needed.

What can I use instead of truffle zest?

You can omit it or use a few drops of truffle oil, but the flavor will be milder.

How do I know when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.