Herb-Crusted Sirloin with Truffle Cream and Roasted Vegetables

This elegant steak dinner brings the flavors of Provence to your table. Sirloin steak is generously 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. The steak is served alongside roasted Yukon Gold potatoes and carrots, all finished with a luscious pan sauce and a dollop of truffle-infused sour cream.

The combination of earthy truffle, aromatic herbs and tender beef creates a restaurant-quality meal that’s surprisingly simple to prepare at home. Perfect for a special occasion or when you want to impress without spending hours in the kitchen.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Halve 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 until browned and tender, 25-30 minutes. (For 4 servings, divide veggies between two 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 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 teaspoon Herbes de Provence (2 teaspoons for 4 servings) and 2 tablespoons butter (4 tablespoons 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. Heat 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 pan. Bring to a simmer and cook until slightly thickened, 2-3 minutes.
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 sirloin with ribeye or strip steak. Adjust cooking time based on thickness.

What can I use instead of truffle zest?

If you don’t have truffle zest, you can omit it or use 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 method helps cook evenly.