Sirloin Steak with Roasted Garlic Pan Sauce, Mashed Potatoes &Amp; Broccoli

If you’re serious about steak, this recipe is for you. A perfectly seared sirloin is topped with a luxurious pan sauce made from roasted garlic and rich beef demi-glace, capturing all the savory fond from the pan. It’s a condiment you’ll want to drizzle over everything.

On the side, creamy chive-flecked mashed potatoes and tender roasted broccoli round out the meal. This gourmet dinner comes together in just 40 minutes, making it perfect for a special weeknight treat.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch chunks. Cut broccoli into small florets. Mince garlic. Finely chop chives.
2. Toss broccoli with olive oil, salt and pepper on a baking sheet. Roast until tender, about 15-18 minutes.
3. Meanwhile, place potatoes in a pot with salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and return to pot.
4. While potatoes cook, pat steak dry and season generously with salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Sear steak 4-5 minutes per side for medium-rare or to desired doneness. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter and minced garlic to the skillet. Cook until fragrant, about 30 seconds. Stir in beef demi-glace and 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, 2-3 minutes. Remove from heat.
6. Mash potatoes with sour cream and half the chives. Season with salt and pepper. Serve steak with mashed potatoes and roasted broccoli. Drizzle pan sauce over steak and garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ribeye or strip steak. Adjust cooking time as needed.

How do I make the pan sauce if I don't have beef demi-glace?

You can substitute with 1/2 cup beef broth plus 1 teaspoon soy sauce or Worcestershire sauce for depth.

Can I prepare the mashed potatoes ahead of time?

Yes, you can make them up to 2 hours ahead. Keep warm in a covered pot or reheat gently with a splash of milk.