Peppercorn-Crusted Sirloin with Shallot Pan Sauce

🥘 Ingredients

• asparagus
  1 lb
• beef stock concentrate
  2 unit
• black peppercorns
  1 tbsp
• butter
  6 tbsp
• olive oil
  2.667 tbsp
• paper towels
• pepper
• salt
• shallot
  2 unit
• sirloin steak
  28 oz
• sour cream
  4 tbsp
• sugar
  ½ tsp
• sweet potatoes
  4 unit
• water
  1 c

🍳 Cookware

• medium pot
• large pan
• small bowl
• baking sheet

1. 

   1

    Adjust rack to the top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice shallot . Trim woody bottom ends from asparagus . Peel sweet potatoes , then dice into ½-inch pieces. Crush black peppercorns in a zip-close bag with a rolling pin or a heavy pan.

   shallot: 2 unit, asparagus: 1 lb, sweet potatoes: 4 unit, black peppercorns: 1 tbsp
2. 

   2

    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 (2 TBSP for 4 servings) in a large pan over medium-high heat. Add shallot and a pinch of salt and sugar ; cook until browned, ⏱️ 5 minutes to ⏱️ 8 minutes . TIP: If shallot browns too quickly, add 1 TBSP water to pan.

   butter: 6 tbsp, salt, sugar: ½ tsp
3. 

   3

    Transfer shallot to a small bowl . Pat sirloin steak 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 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.

   sirloin steak: 28 oz, paper towels, salt, olive oil: 2.667 tbsp
4. 

   4

    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 and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper . Cover to keep warm.

   salt, pepper, sour cream: 4 tbsp, salt, pepper
5. 

   5

    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 and ¼ cup water . 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.

   beef stock concentrate: 2 unit, water: 1 c
6. 

   6

    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.