Seared Sirloin and Creamy Shallot Sauce

🥘 Ingredients

• Beef Demi-Glace
  2 unit
• Yukon Gold Potatoes
  24 oz
• butter
  2 tbsp
• carrots
  8 unit
• chili flakes
  1 tsp
• garlic
  4 clove
• honey
  2 tbsp
• lemon
  1 unit
• paper towels
• pepper
• salt
• shallot
  2 unit
• sirloin steak
  28 oz
• sour cream
  3/4 c
• thyme
  ½ ounce
• vegetable oil
  4 tsp

🍳 Cookware

• baking sheet
• medium pot
• strainer
• potato masher
• large pan
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and slice carrots into 1-inch pieces on a diagonal. Dice Yukon Gold Potatoes into ½-inch pieces. Halve, peel, and mince shallot . Quarter lemon . Reserve 1 whole sprig thyme , then pick remaining thyme leaves from stems and roughly chop until you have 1 tsp (2 tsp for 4 servings).

   carrots: 8 unit, Yukon Gold Potatoes: 24 oz, shallot: 2 unit, lemon: 1 unit, thyme: ½ ounce
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of vegetable oil . Season with salt and pepper . Roast, tossing halfway through, until browned and tender, 25-30 minutes (after 10 minutes, we'll start the steak).

   vegetable oil: 4 tsp, salt, pepper
3. 

   3

   Meanwhile, place potatoes, whole garlic , and reserved thyme sprig in a medium pot with enough salted water to cover by 2 inches. Boil until tender, about ⏱️ 15 minutes . Reserve ¼ cup cooking water (½ cup for 4 servings), then drain using a strainer . Remove and discard thyme. Return potatoes and garlic to pot and mash with a potato masher with 2 packets sour cream (4 packets for 4), 1 TBSP butter (2 TBSP for 4), salt, and pepper. Add reserved cooking water, a splash at a time, until smooth. Cover to keep warm.

   garlic: 4 clove, sour cream: 3/4 c, butter: 2 tbsp
4. 

   4

   Once carrots have roasted 10 minutes, pat sirloin steak dry with paper towels , then season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest at least ⏱️ 5 minutes . Wipe out pan.

   sirloin steak: 28 oz, paper towels
5. 

   5

   Heat a drizzle of oil in the large pan used for steak over medium-high heat. Add shallot and chopped thyme. Cook, stirring, until softened, about ⏱️ 1 minute . Add Beef Demi-Glace and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, about ⏱️ 2 minutes . Remove from heat and stir in remaining sour cream and a squeeze of lemon juice (to taste).

   Beef Demi-Glace: 2 unit
6. 

   6

   Toss roasted carrots with honey , a squeeze of lemon juice, and chili flakes (to taste). Thinly slice steak against the grain. Divide carrots, mashed potatoes, and sliced steak between plates. Top steak with sauce. Serve with remaining lemon wedges on the side.

   honey: 2 tbsp, chili flakes: 1 tsp