Sirloin & Roasted Garlic Pan Sauce

Name: Sirloin & Roasted Garlic Pan Sauce with Chive Roasted Fingerling Potatoes & Asparagus
Yield: 2 servings
Ingredients: 14 oz Steak; 6 oz Asparagus; 1 unit Beef Demi-Glace; 1 clove Garlic; 1/4 oz Chives; 12 oz Potato; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp

with Chive Roasted Fingerling Potatoes & Asparagus

By Recipe0 System

Serious about steak? Our chefs are, too. That’s why they took an already-delicious cut—sirloin—to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

14 oz Steak
6 oz Asparagus
1 unit Beef Demi-Glace
1 clove Garlic
1/4 oz Chives
12 oz Potato
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce.

Peel garlic; place whole clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Halve potatoes lengthwise. Trim and discard woody bottom ends from asparagus. Thinly slice chives.
2

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Place garlic foil packet on same sheet. (For 4 servings, spread potatoes and garlic foil packet out across entire sheet; roast on top rack.)

Roast on middle rack for 15 minutes (you’ll add the asparagus then).
3

Once potatoes and garlic have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a large drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes and garlic roasting; add asparagus to a second baking sheet.)

Return to middle rack until garlic is softened and veggies are browned and tender, 10-12 minutes more. (For 4, roast asparagus on middle rack.)
4

While veggies cook, pat steak* very dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5

Once garlic is done, carefully transfer to a cutting board and mash clove with a fork until smooth.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium-high heat. Add garlic (start with half and add more from there if desired); cook for 30 seconds.

Add demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat.

Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
6

Slice steak against the grain. Toss potatoes with half the chives.

Divide potatoes, asparagus, and steak between plates. Top steak and potatoes with sauce. Garnish potatoes with remaining chives and serve.

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