Peppercorn-Crusted Sirloin

Name: Peppercorn-Crusted Sirloin with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes
Yield: 2 servings
Ingredients: 14 oz Steak; 2 tbsp Sour Cream; 6 oz Asparagus; 1 tbsp Corn; 2 Potato; 1 unit Beef Stock Concentrate; 1/4 oz Chives; 1/2 oz Almonds; 3 tbsp Butter, tbsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes

By Recipe0 System

If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Pan-seared, pepper-crusted steaks are topped with a chive-flecked butter (cue the swoons). But it’s not just any pepper, and it’s not just any steak: Here, freshly cracked peppercorns provide a spicy, crunchy coating for melt-in-your-mouth sirloin steak. On the side, there’s delicately crisp asparagus with toasty almonds and creamy mashed sweet potatoes. No matter who you cook this for, we have a feeling they’ll be smitten.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

14 oz Steak
2 tbsp Sour Cream
6 oz Asparagus
1 tbsp Corn
2 Potato
1 unit Beef Stock Concentrate
1/4 oz Chives
1/2 oz Almonds
3 tbsp Butter, tbsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce.

Peel and dice sweet potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
2

Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin; pour onto a plate and spread into an even layer.

Pat steak* dry with paper towels; season all over with salt. Press both sides of steak into peppercorns to evenly coat. TIP: For a milder flavor, sprinkle steak with peppercorns instead.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until mostly cooked through, 3-6 minutes per side.

Add stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to pan. Simmer until sauce has thickened and steak reaches desired doneness, 1-2 minutes more.

Turn steak to coat, then turn off heat and transfer everything to a shallow dish. Wipe out pan.
4

Heat a drizzle of oil in same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate.

Add almonds to same pan; cook, stirring, until lightly toasted, about 1 minute.

Season with salt and pepper. Transfer to a small bowl.
5

Mash sweet potatoes with a potato masher or fork until smooth. (TIP: If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP softened butter (2 TBSP for 4 servings) until combined. (You’ll use the remaining softened butter in the next step.) Season generously with salt and pepper.
6

In a second small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds.

Divide steak, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top steak with chive butter. Garnish everything with remaining chives and serve.

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