Sirloin and Mustard Shallot Cream Sauce

🥘 Ingredients

• Dijon mustard
  4 tsp
• Fry Seasoning
  1 tbsp
• Herbes de Provence
  1 tsp
• Yukon Gold potatoes
  2 lb
• almonds
  2 oz
• beef stock concentrate
  2 unit
• butter
  6 tbsp
• carrots
  12 oz
• green beans
  12 oz
• olive oil
  5 tsp
• pepper
• salt
• shallot
  2 unit
• sirloin steak
  28 oz
• sour cream
  4 tbsp
• sugar
  1/2 tsp

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• medium bowl

1. 

   1

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

   sirloin steak: 28 oz, salt, pepper
2. 

   2

   Cut Yukon Gold potatoes into 1/2-inch-thick wedges. Toss on one side of a baking sheet with a large drizzle of olive oil , half the Fry Seasoning , 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.)

   Yukon Gold potatoes: 2 lb, olive oil: 5 tsp, Fry Seasoning: 1 tbsp
3. 

   3

   Meanwhile, halve, peel, and dice shallot . Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces. Toss in a medium bowl with green beans , 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.

   shallot: 2 unit, carrots: 12 oz, green beans: 12 oz
4. 

   4

   Meanwhile, melt 1/2 tbsp of the butter in a large large pan over medium-high heat. Add almonds ; cook, stirring, 1-2 minutes. Add 1/4 tsp of the sugar 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 , Dijon mustard , and 1/4 cup water (1/3 cup for 4).

   butter: 6 tbsp, almonds: 2 oz, sugar: 1/2 tsp, beef stock concentrate: 2 unit, Dijon mustard: 4 tsp
5. 

   5

   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 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.

   Herbes de Provence: 1 tsp
6. 

   6

   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 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.

   sour cream: 4 tbsp