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

This steak dinner is a true showstopper, combining perfectly pan-seared sirloin with a luxurious creamy mustard sauce. The steak is seasoned with fragrant Herbes de Provence and cooked in butter until golden and juicy. On the side, you’ll find crispy roasted potatoes and a colorful medley of carrots and green beans, finished with a sprinkle of toasted almonds for a delightful crunch.

Every element of this dish comes together beautifully, making it perfect for a special weeknight meal or a dinner party. The creamy sauce, made with sour cream, Dijon mustard and shallots, adds a tangy richness that complements the steak perfectly. Get ready to impress with this restaurant-quality meal at home.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the potatoes, then cut them into 1-inch chunks. Toss the potatoes with a drizzle of oil, salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until golden and crispy.
2. While the potatoes roast, prepare the vegetables. Trim the ends of the green beans and cut the carrot into thin strips or rounds. Set aside.
3. Pat the sirloin steak dry with paper towels. Season both sides generously with the fry seasoning and Herbes de Provence.
4. Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the steak and cook for 4-5 minutes per side for medium-rare or until desired doneness. In the last minute of cooking, add 1 tablespoon of butter to the pan and baste the steak. Remove the steak from the pan and let it rest on a cutting board.
5. In the same skillet, reduce heat to medium. Add the minced shallot and cook for 1 minute, until softened. Stir in the Dijon mustard, beef stock concentrate and 1/4 cup of water. Bring to a simmer, scraping up any browned bits. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
6. In a separate skillet, heat a drizzle of oil over medium-high heat. Add the green beans and carrot and cook for 4-5 minutes, until tender-crisp. Season with salt and pepper.
7. In a small dry skillet, toast the sliced almonds over medium heat for 2-3 minutes, until golden and fragrant. Sprinkle the almonds over the cooked vegetables.
8. Slice the rested steak against the grain. Serve the steak with the creamy mustard sauce, roasted potatoes and carrot green beans with almonds.
9. Enjoy your delicious homemade steak dinner!

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 accordingly.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Can I make this dish dairy-free?

Yes, use a dairy-free butter alternative and replace sour cream with a dairy-free yogurt or coconut cream.