Pan-Seared Sirloin with Creamy Mustard-Shallot Sauce and Roasted Vegetables

Take your steak dinner to the next level with this restaurant-quality recipe. A perfectly seared sirloin, seasoned with Herbes de Provence and finished with a luscious mustard-shallot cream sauce, pairs beautifully with crispy roasted potatoes and a vibrant medley of carrots and green beans topped with caramelized almonds.

This dish is all about balance: the rich, tangy sauce complements the tender beef, while the earthy roasted vegetables and nutty almond crunch add texture and flavor. It’s a complete meal that feels special enough for a celebration but simple enough for a weeknight.

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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

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

6 ounce 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 rack to top position and preheat oven to 450°F. Wash and dry all produce. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
2. Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt and pepper. Roast for 10 minutes (we’ll add more to the sheet then). For 4 servings, toss potatoes with all the Fry Seasoning and spread out across baking sheet. Roast, tossing halfway through, 25-30 minutes.
3. Meanwhile, halve, peel and dice shallot. Trim, peel and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans, a large drizzle of olive oil, salt and pepper. Once potatoes have roasted for 10 minutes, add carrots and beans to empty side of sheet. For 4 servings, add to a second sheet. Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.
4. Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add almonds; cook, stirring, 1-2 minutes. Add ¼ tsp sugar (½ tsp for 4) and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan. In a second medium bowl, combine stock concentrate, mustard and ¼ cup water (⅓ cup for 4).
5. Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, 3-6 minutes. Flip steak, lower heat to medium and add half the Herbes de Provence and 1 TBSP butter (all the spice blend and 2 TBSP butter for 4 servings). Cook steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
6. Melt ½ TBSP butter (1 TBSP for 4) in same pan over medium heat. Add shallot; cook 30 seconds to 1 minute. Add stock mixture; reduce heat to low. Add sour cream and any resting juices from steak. Cook until thickened, 1-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Slice steak against the grain. Divide steak, potatoes and veggies between plates. Top steak with sauce. Top veggies with almonds.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of Herbes de Provence?

A mix of dried thyme, rosemary and oregano works well as a substitute.

Can I make this dairy-free?

You can use dairy-free butter and sour cream alternatives, but the sauce may have a slightly different texture and flavor.