Sirloin Steak au Poivre with Hasselback Potatoes and Garlic Roasted Broccoli
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 10. oz sirloin steak
- 2 russet potatoes
- 1 lb. broccoli florets
- 2 garlic cloves, peeled
- 1 can beef broth
- Cracked Black peppercorns
- Sour cream
- 1 shallot
Directions
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eheat oven to 400. Starting at one end, cut 1/8 inch slits horizontally in the potatoes. Finely chop shallot and garlic.
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Place the potatoes in the microwave and cook on high for 5 minutes. Using tongs, flip the potatoes and microwave on high for another 5 minutes.
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In a frying pan over medium-high heat, heat 2 tbsp olive oil. Season steak with salt and black pepper.
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Add steak to the pan. Cook to desired doneness, 3 to 4 minutes for medium-rare.
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Transfer the steak to a plate to rest; cover with foil.
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Toss broccoli florets with 2 tbsp olive oil and chopped garlic. Season with a pinch of salt and pepper. Spread the broccoli in a single layer on one side of the foil-lined sheet tray.
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Lightly rub the cut potatoes with olive oil and season with salt and pepper. Place the potatoes on the other side of the foil-lined sheet tray.
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Roast the veggies in the oven for about 15 to 20 minutes or until golden.
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Using the same pan you cooked the steaks, add the shallots and cook for 3 to 4 minutes. Add the black peppercorns and saute for 1 minute or until fragrant.
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Add the beef broth and bring to a hard boil. Reduce the liquid by half. Stir in 1 tbsp of flour or cornstarch. Bring the sauce back to a simmer and cook until thickened. Remove from the heat and stir in the sour cream. Take the veggies from the oven.
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Slice the steak against the grain and serve with the hasselback potatoes and roasted broccoli. Drizzle the steak with the shallot-peppercorn sauce. Season to taste.