---
title: Sirloin and Mustard Shallot Cream Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sirloin-and-mustard-shallot-cream-sauce-5d517d30aa31b0001608058f
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Kid Friendly
rating: 4.5
rating_count: 2100
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 900
  protein: 42
  fat: 50
  saturated fat: 20
  carbohydrates: 61
  sugar: 14
  fiber: 13
  cholesterol: 180
  sodium: 780
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Sirloin%20Steak/sirloin-and-mustard-shallot-cream-sauce.avif"
---

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Pat @sirloin steak{28%oz} dry with paper towels; season all over with @salt{} and @pepper{}. Let sit at room temperature until ready to cook.

Cut @Yukon Gold potatoes{32%oz} into 1/2-inch-thick wedges. Toss on one side of a #baking sheet{} with a large drizzle of @olive oil{5%tsp}, half the @Fry Seasoning{1%tbsp}, salt, and pepper. Roast ~{10%minutes} (we'll add more to the sheet then). (For 4 servings, toss potatoes with all the Fry Seasoning and spread out on a baking sheet. Roast, tossing halfway through, 25-30 minutes.)

Meanwhile, halve, peel, and dice @shallot{2%unit}. Trim, peel, and halve @carrots{12%oz} lengthwise; cut into green bean-sized pieces. Toss in a #medium bowl{} with @green beans{12%oz}, a large drizzle of olive oil, salt, and pepper. Once potatoes have roasted for ~{10%minutes}, add carrots and beans to the empty side of the baking sheet. (For 4 servings, add them to a second baking sheet.) Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.

Meanwhile, melt 1/2 tbsp of the @butter{6%tbsp} in a large #large pan{} over medium-high heat. Add @almonds{2%oz}; cook, stirring, 1-2 minutes. Add 1/4 tsp of the @sugar{1/2%tsp} and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer almonds to a plate. Wipe out pan. In a second #medium bowl{}, combine @beef stock concentrate{2%unit}, @Dijon mustard{4%tsp}, and 1/4 cup water (1/3 cup for 4).

Heat a drizzle of olive oil in the same pan over medium-high heat. Add the 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{1%tsp} and 1 tbsp butter (all the Herbes de Provence and 2 tbsp butter for 4). Cook steak to desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out the pan.

Melt 1/2 tbsp butter (1 tbsp for 4) in the same pan over medium heat. Add shallot; cook 30 seconds to 1 minute. Add the stock mixture; reduce heat to low. Add @sour cream{4%tbsp} and any resting juices from the steak. Cook until thickened, 1-2 minutes. Stir in 1 tbsp butter (2 tbsp for 4). Slice steak against grains boundary. Divide steak, potatoes, and veggies between plates. Top steak with sauce and veggies with almonds.