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

Elevate your dinner game with this restaurant-quality steak dish featuring a rich and creamy mustard-shallot sauce. Perfectly pan-seared sirloin is seasoned with Herbes de Provence and butter, then drizzled with a tangy cream sauce that comes together in minutes.

On the side, enjoy crispy roasted Yukon Gold potatoes and a colorful medley of carrots and green beans, finished with toasted almonds for a delightful crunch. This complete meal is sure to impress without requiring hours in the kitchen.

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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 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 10 minutes.
3. Meanwhile, halve, peel and dice shallot. Peel and halve carrots lengthwise; cut into strips the size of green beans. Toss in a medium bowl with green beans, a large drizzle of olive oil, salt and pepper. Once potatoes have roasted 10 minutes, add carrots and beans to empty side of sheet. Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.
4. Meanwhile, melt ½ tablespoon butter in a large pan over medium-high heat. Add almonds and cook, stirring, for 1 minute. Add ¼ teaspoon sugar and a pinch of salt. Continue cooking 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.
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 tablespoon butter. Cook until steak reaches desired doneness, 3-6 minutes more. Transfer to a plate and let rest. Wipe out pan.
6. Melt ½ tablespoon butter in same pan over medium heat. Add shallot; cook 1 minute. Add stock mixture; reduce heat to low. Cook 1 minute. Add sour cream and any resting juices from steak. Cook until thickened, 1 minute. Stir in 1 tablespoon butter. 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 with ribeye or New York strip, but adjust cooking time accordingly.

What can I use instead of Fry Seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper.

Can I make this dairy-free?

You can substitute butter with a dairy-free alternative and use a plant-based sour cream.