Seared Sirloin Steak with Creamy Shallot-Thyme Pan Sauce

Craving a classic steak and potatoes dinner with a gourmet twist? This recipe delivers juicy seared sirloin steak, velvety mashed potatoes and honey lemon roasted carrots, all tied together with a luscious shallot-thyme pan sauce. The sauce is made by deglazing the pan with beef demi-glace and finishing with sour cream and fresh lemon juice-pure magic.

Perfect for a special weeknight meal or a cozy dinner for two, this dish is both comforting and elegant. The carrots get a sweet and spicy glaze with honey and chili flakes, while the mashed potatoes are extra creamy thanks to sour cream and garlic. Get ready to impress!

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and slice carrots diagonally into 1-inch pieces. Dice potatoes into ½-inch cubes. Halve, peel and mince the shallot. Quarter the lemon. Set aside one whole sprig of thyme; pick the leaves from the remaining sprigs and chop until you have 1 teaspoon (2 teaspoons for 4 servings).
2. On a baking sheet, toss carrots with a generous drizzle of oil. Season with salt and pepper. Roast, stirring halfway, until browned and tender, 25-30 minutes. (After 10 minutes, begin the steak.)
3. Meanwhile, place potatoes, whole garlic cloves and the reserved thyme sprig in a medium pot. Add enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Reserve ¼ cup (½ cup for 4 servings) of the cooking water, then drain. Discard the thyme sprig. Return potatoes and garlic to the pot. Mash with 2 tablespoons (4 for 4 servings) sour cream, 1 tablespoon (2 for 4) butter, salt and pepper. Add reserved water a splash at a time until smooth. Cover to keep warm.
4. After carrots have roasted for 10 minutes, pat the steak dry with paper towels and season generously with salt and pepper on all sides. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked to your liking, 3-6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the minced shallot and chopped thyme. Cook, stirring, until softened, about 1 minute. Add the beef demi-glace and ¼ cup (⅓ cup for 4 servings) water. Cook, stirring, until the sauce thickens, about 2 minutes. Remove from heat and stir in the remaining sour cream and a squeeze of lemon juice to taste.
6. Toss the roasted carrots with honey, a squeeze of lemon juice and chili flakes to taste. Thinly slice the rested steak against the grain. Divide the carrots, mashed potatoes and sliced steak among plates. Spoon the sauce over the steak. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well. Adjust cooking time based on thickness.

What can I substitute for beef demi-glace?

You can use 1 cup of beef broth simmered until reduced by half or a store-bought beef base.

How do I make the mashed potatoes dairy-free?

Use vegan sour cream and butter alternatives and reserve extra potato cooking water for creaminess.