Pan-Seared Sirloin Steak with Shallot Demi-Glace and Caramelized Onion Mashed Potatoes

Indulge in a steakhouse-worthy meal right from your own kitchen. This recipe features perfectly seared sirloin steak, finished with a velvety shallot and beef demi-glace that amplifies every savory bite. On the side, creamy Yukon Gold mashed potatoes are elevated with sweet caramelized onions and shallots, creating a comforting and flavorful companion.

A bright and tangy salad of mixed greens, dried cranberries and lemon vinaigrette cuts through the richness, balancing the plate beautifully. Whether for a special occasion or a weekend treat, this dish is sure to impress.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Halve, peel and thinly slice the shallot. Mince a few slices until you have 3 tablespoons of minced shallot. Dice the potatoes into ½-inch pieces. Halve the lemon. Place the dried cranberries in a medium bowl and cover with hot water by 1 inch; set aside.
2. Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Add the sliced onion and sliced shallot and cook, stirring occasionally, until browned and softened, 15-20 minutes. If the pan seems dry, add a splash of water. Turn off the heat and transfer the caramelized mixture to a medium bowl. Season with salt and pepper. Rinse and wipe out the pan.
3. Place the diced potatoes in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Mash with a potato masher or fork until smooth. Stir in the sour cream, 1 tablespoon butter and salt and pepper to taste. Keep covered until ready to serve.
4. Pat the steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in the same pan used for the onions over medium-high heat. Add the steak and cook to your desired doneness, 4-8 minutes per side. Turn off the heat, remove the steak from the pan and let it rest for 5 minutes. Rinse and wipe out the pan.
5. Heat 1 tablespoon butter in the same pan over low heat until melted. Add the minced shallot and cook until softened, 1-2 minutes. Stir in the beef demi-glace and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off the heat. Stir in the remaining 1 tablespoon butter and any resting juices from the steak. Season with salt and pepper.
6. In a large bowl, combine the mixed greens, drained cranberries, juice from half the lemon and a drizzle of olive oil. Toss to coat. Season with salt, pepper and additional lemon juice if desired. Stir the caramelized onion and shallot mixture into the mashed potatoes. Divide the salad, mashed potatoes and steak among plates. Spoon the sauce over the steak.

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 and desired doneness.

What can I use instead of beef demi-glace?

If you don’t have demi-glace, you can use a mixture of beef broth and a splash of Worcestershire sauce or a store-bought beef gravy base. The flavor will be slightly different but still delicious.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes up to a day in advance. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.