Herb-Crusted Sirloin with Truffle Cream and Roasted Root Vegetables

This sirloin steak recipe brings the flavors of southern France to your kitchen. The steak is seasoned with Herbes de Provence-a fragrant blend of lavender, rosemary and tarragon-then pan-seared and basted with butter for a deeply savory crust. A quick pan sauce made with beef stock and shallots ties everything together, while a dollop of truffle-infused sour cream adds an earthy, luxurious finish.

Roasted Yukon Gold potatoes and carrots, tossed simply with olive oil and salt, make for a hearty and colorful side. The entire meal comes together in under an hour, making it perfect for a special weeknight dinner or a weekend gathering. Serve the truffle cream on the side for dipping and watch your guests be impressed.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView 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 tablespoon 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. Preheat oven to 425°F (220°C). Wash and dry all produce. Halve the potatoes, then cut into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal 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 and carrots on opposite sides of a baking sheet. Toss each with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until browned and tender, 25-30 minutes. (For 4 servings, divide vegetables between 2 baking sheets; roast potatoes on top rack and carrots on middle rack.)
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 if desired). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Pat steak dry again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until nicely browned on the first side, 3-6 minutes. Flip and reduce heat to medium. Add 1 teaspoon Herbes de Provence (2 teaspoons for 4 servings) and 2 tablespoons butter (4 tablespoons for 4) to the pan. Carefully tilt the pan toward you. Using a spoon, continually baste the steak with the 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 the pan. Heat the same pan over medium-high heat and add scallion whites and shallot. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings) to the pan. Bring to a simmer and cook until slightly thickened, 2-3 minutes.
6. Thinly slice steak against the grain. Divide steak, potatoes and carrots between plates. Stir any resting juices from the steak into the 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 use instead of truffle zest?

If you don’t have truffle zest, you can omit it or add a few drops of truffle oil to the sour cream.

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 method helps cook evenly.