Sirloin and Mustard Cream Sauce with Roasted Potatoes, Carrots and Green Beans
Course: Gather-N-Go, Main Course
Keyword: Carrots, Green Beans, Potatoes, Sirloin
Allergen: Milk, Tree Nuts
Servings: 2people
Calories: 750.15kcal
Ingredients
Sirloin Package
14ozsirloin steak
Seasoned Butter Package
1tbspbutter2 pads butter = 1 tbsp
1/2tspherbes de provencebasil, fennel, marjoram, parsley, rosemary, tarragon, and thyme
Potato Package
16ozpotatoes
oil
salt
pepper
Fry Seasoning (1 tbsp)
1tspgarlic powder
1tsponion powder
1tsppaprika
Shallot Package
1shallot
Vegetable Package
6ozcarrots
6ozgreen beans
oil
salt
pepper
Almond Package
1ozalmondssliced
Sugar Package
1/4tspsugar
Stock Mixture Package
1/4cwater
1packetbeef stock concentrate
2tspdijon mustard
Sour Cream Package
2tbspsour cream
Butter Package
2tbspbutter2 pads butter = 1 tbsp
Instructions
Prep/Package Sirloin & Seasoned Butter
Pat steak dry with paper towels; season all over with salt and pepper. Package in a sealed package.
Package Herbes de Provence and 2 pads butter in a small container.
Prep/Package Potatoes
Cut potatoes into 1/2 inch thick wedges. Package with oil, 1/2 tbsp fry seasoning, salt and pepper in a sealed package.
Prep/Package Vegetables
Halve, peel, and dice shallot. Package in a small container.
Trim, peel, and halve carrots lengthwise; cut into green bean-sized pieces.
Package carrots, green beans, oil, salt and pepper in a sealed package.
Package Almonds
Package sliced almonds in a small container.
Prep/Package Stock Mixture
Combine stock concentrate, mustard, and 1/4 cup water (1/3 cup for 4 servings). Package in a container.
Package Sour Cream
Package in a small container.
Preheat Oven
Adjust rack to top position and preheat oven to 450 degrees.
Roast Potatoes
Put on one side of a baking sheet. Roast for 10 minutes. (For 4 servings, spread out on a full baking sheet. Roast, tossing halfway through, 25-30 minutes.)
Roast Vegetables
Once potatoes have roasted for 10 minutes, add carrots and beans to the empty side of the sheet. (For 4 servings, add to a second baking sheet. Continue roasting until potatoes are crispy and veggies are tender, 15-20 minutes.)
Coat Nuts/Start Sauce
Melt 1 pad butter (2 pads for 4 servings) in a large, preferably nonstick, pan over medium-high heat.
Add almonds; cook, stirring, 1-2 minutes.
Add 1/4 tsp sugar (1/2 tsp for 4 servings) and a pinch of salt. Cook until toasted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out the pan.
Cook Steak
Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook until a crust has formed on the first side, 3-6 minutes.
Flip steak, lower heat to medium, and add seasoned butter. Cook steak to desired doneness, 3-6 minutes more.
Turn off heat; transfer to a cutting board to rest. Wipe out the pan.
Finish and Serve
Melt 1 pad butter (2 pads for 4 servings) in the same pan over medium heat. Add shallot; cook 30 seconds to 1 minute.
Add stock mixture; reduce heat to low. Add sour cream and any resting juices from steak.
Cook until thickened, 1-2 minutes. Stir in 2 pads butter (4 pads for 4 servings).
Slice steak against the grain. Divide steak, potatoes, and veggies between plates.