Pan-Seared Sirloin with Creamy Mustard Shallot Sauce, Roasted Potatoes and Almond-Crusted Green Beans &Amp; Carrots

Take your steak dinner to the next level with this restaurant-quality recipe. A perfectly seared sirloin is finished with a rich and creamy mustard-shallot sauce, while crispy roasted potatoes and tender green beans & carrots topped with toasted almonds round out the plate. It’s a complete meal that feels special but is surprisingly simple to make at home.

The secret to this dish lies in the technique: a hot pan creates a beautiful crust on the steak and the same pan builds a luscious sauce with shallots, Dijon mustard, sour cream and a touch of butter. The vegetables are roasted until caramelized, then finished with a sprinkle of lightly sweetened toasted almonds for a delightful crunch. Serve it all together for a satisfying dinner that will impress any guest.

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Ingredients

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

6 unit Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Pat the steak dry with paper towels and season generously with salt and pepper. Let it sit at room temperature while you prepare the vegetables.
2. Cut the potatoes into 1/2-inch-thick wedges. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil, half the Fry Seasoning, salt and pepper. Roast for 10 minutes.
3. Meanwhile, halve, peel and dice the shallot. Peel the carrots and halve them lengthwise, then cut into strips about the size of the green beans. In a medium bowl, toss the carrots and green beans with a drizzle of olive oil, salt and pepper. After the potatoes have roasted for 10 minutes, add the carrots and green beans to the empty side of the baking sheet. Continue roasting until the potatoes are crispy and the vegetables are tender, about 15-20 minutes more.
4. While the vegetables roast, melt 1/2 tablespoon of butter in a large pan (preferably nonstick) over medium-high heat. Add the almonds and cook, stirring, for 1 minute. Sprinkle with 1/4 teaspoon sugar and a pinch of salt. Continue cooking until the almonds are toasted and lightly caramelized, 1-2 minutes more. Transfer the almonds to a plate and wipe out the pan.
5. In a small bowl, combine the beef stock concentrate, Dijon mustard and 1/4 cup water. Set aside.
6. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the steak and cook until a deep crust forms on the first side, 3-6 minutes. Flip the steak, reduce the heat to medium and add half the Herbes de Provence and 1 tablespoon of butter. Cook until the steak reaches your desired doneness, 3-6 minutes more. Transfer the steak to a plate and let it rest. Wipe out the pan.
7. Melt 1/2 tablespoon of butter in the same pan over medium heat. Add the diced shallot and cook for 1 minute. Pour in the stock mixture and reduce the heat to low. Cook for 1 minute, then stir in the sour cream and any resting juices from the steak. Continue cooking until the sauce thickens slightly, about 1 minute. Stir in the remaining 1 tablespoon of butter until melted and smooth.
8. Slice the steak against the grain. Divide the steak, roasted potatoes and vegetables among plates. Spoon the sauce over the steak and sprinkle the toasted almonds over the vegetables. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, New York strip or filet mignon. Adjust cooking time based on thickness.

What can I use instead of sour cream?

You can replace sour cream with crème fraîche or Greek yogurt for a similar tangy creaminess.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based butter and substitute sour cream with a dairy-free alternative like coconut cream or cashew cream.