Bleu Cheese-Crusted Sirloin Steak With Roasted Fingerling Potatoes, Carrots, and Horseradish Cream
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Parsley Sprigs
- 1 Green Onions
- 2 Carrots
- 12 oz. Fingerling Potatoes
- 2 Sirloin Steaks
- 1 oz. Panko Breadcrumbs
- 1 1/2 oz. Bleu Cheese
- 2 oz. Sour Cream
- 1 Tbsp. Horseradish
Directions
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Preheat the oven to 400 degrees and prepare two baking sheets with foil or use nonstick baking sheets. Thoroughly rinse produce and pat dry. Stem and mince parsley. Trim and thinly slice green onion on the bias (diagonally). Peel carrots and slice on a bias into 1" pieces. Halve fingerling potatoes lengthwise. Rinse steaks, pat dry, and season with salt and pepper.
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Combine the carrots and potatoes with 2 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Spread vegetables out and roast for 25 minutes, or until browned and fork-tender. Remove vegetables from oven and set aside.
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In a mixing bowl, combine breadcrumbs, bleu cheese, green onion (reserving a bit for garnish), and pepper (to taste). Mash mixture together with the back of a spoon until thoroughly combined, but still a little chunky. Season with a pinch of salt and pepper.
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In a mixing bowl, combine sour cream, half the parsley (reserving remaining for garnish), and horseradish to taste (the flavor can be strong, so taste as you go). Stir until smooth. Season with a pinch of salt and pepper. Refrigerate until ready to serve.
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Turn oven broiler on to high. Warm 2 tsp. olive oil in a medium pan over medium-high heat. Cook the steaks for 4-5 minutes on each side, until nicely browned. Place seared steaks on baking sheet and add bleu cheese crust on top of each steak, pressing down firmly. Broil until cheese is melted and beginning to brown, about 2-3 minutes. Broilers can vary in power, so keep an eye on steaks while cooking. Please, don’t text and broil. Internal temperature of steaks should be a minimum of 145 degrees. Remove from heat and set aside to rest.
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Add a serving of roasted potatoes and carrots to a plate. Place the crusted sirloin against the vegetables. Ladle a dollop of horseradish cream in a small serving dish or next to steak. Garnish with remaining parsley and green onion.