---
title: Peppercorn-Crusted Sirloin with Shallot Pan Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w20-r16-peppercorn-crusted-sirloin-with-shallot-pan-sauce-5ca4fd13c445fa4e096545a2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Spicy
rating: 4.0
rating_count: 600
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 740
  protein: 46
  fat: 57
  saturated fat: 19
  carbohydrates: 48
  sugar: 13
  fiber: 8
  cholesterol: 180
  sodium: 650
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/peppercorn-crusted-sirloin-with-shallot-pan-sauce.avif"
---
![Step 1](step-1.jpg)
Adjust rack to the top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice @shallot{2%unit}. Trim woody bottom ends from @asparagus{16%oz}. Peel @sweet potatoes{4%unit}, then dice into ½-inch pieces. Crush @black peppercorns{1%tbsp} in a zip-close bag with a rolling pin or a heavy pan.

![Step 2](step-2.jpg)
Place sweet potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, about ~{10%minutes}. Meanwhile, melt 1 TBSP @butter{6%tbsp} (2 TBSP for 4 servings) in a #large pan{} over medium-high heat. Add shallot and a pinch of @salt{} and @sugar{½%tsp}; cook until browned, ~{5%minutes} to ~{8%minutes}. TIP: If shallot browns too quickly, add 1 TBSP water to pan.

![Step 3](step-3.jpg)
Transfer shallot to a #small bowl{}. Pat @sirloin steak{28%oz} dry with @paper towels{} and season all over with @salt{}. Press 2 tsp crushed peppercorns (1 TBSP for 4 servings) into steak to form a crust. TIP: For a milder flavor, sprinkle steak with peppercorns instead. Heat a large drizzle of @olive oil{8%tsp} in the same pan used for the shallot over medium-high heat. Add steak and cook to desired doneness, ~{3%minutes} to ~{6%minutes} per side. Transfer to a plate and rest for 5 minutes.

![Step 4](step-4.jpg)
Meanwhile, toss asparagus with a large drizzle of olive oil on a #baking sheet{}. Season with @salt{} and @pepper{}. Roast until just tender, ~{7%minutes} to ~{10%minutes}. Drain sweet potatoes and return them to the pot. Mash with @sour cream{4%tbsp} and 1 TBSP butter (2 TBSP for 4 servings). Season with @salt{} and @pepper{}. Cover to keep warm.

![Step 5](step-5.jpg)
Heat the same pan over medium heat. Add the cooked shallot back to the pan along with a pinch of remaining crushed peppercorns. Stir in @beef stock concentrate{2%unit} and ¼ cup @water{1%cup}. Simmer until slightly thickened, ~{2%minutes} to ~{3%minutes}. Turn off the stove. Stir in 1 TBSP butter (2 TBSP for 4 servings) and any resting juices from the steak.

![Step 6](step-6.jpg)
Slice the steak against the grain. Divide it among plates and spoon the sauce on top. Serve with the mashed sweet potatoes and roasted asparagus alongside.