Sirloin With Shallot Dijon Sauce With Potatoes And Parmesan Asparagus Recipes
SIRLOIN WITH SHALLOT-DIJON SAUCE WITH POTATOES AND PARMESAN ASPARAGUS
The onion cousin's slightly tamer flavors marry, with no hesitation and just a touch of nerves, to the tangy unique kick of mustard. But these two lovebirds aren't in it alone: It takes a village to make a sauce worthy of a sirloin steak. Enter cream and rich demi-glace, two flavor-boosters and depth-givers, ready to officiate the ceremony and be heavily involved with the results. These family flavor ties might get messy, but this amazing dinner is more than worth it. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
Provided by Chef Jimmy Cababa
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut potatoes lengthwise into 1/2" wedges. Halve wedges across the width.Trim woody ends off asparagus.Peel and mince shallot.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using filet mignon or NY strip, pat dry and season same amount. 2 Cook Potatoes and Asparagus Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, pot roast seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until browned all over, 8-10 minutes.Transfer potatoes to prepared baking sheet and spread into a single layer on one side. Place asparagus on empty half and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Massage oil into asparagus. Spread into a single layer on their side and top with Parmesan.Roast in hot oven until browned and tender, 8-10 minutes.Wipe pan clean and reserve.While vegetables roast, cook steaks. 3 Cook the Steaks Return pan used to cook potatoes to medium-high heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.If using filet mignon, follow same instructions. If using NY strip, use an oven-safe non-stick pan, placing over same heat and same olive oil. Sear in pan, 5-7 minutes. then place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.Transfer steaks to a plate and tent with foil.Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook steaks to medium heat and add 1/2 tsp. olive oil.Add shallot and cook until beginning to soften, 1-2 minutes.Add demi-glace and cream and bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner and stir in Dijon. 5 Finish the Dish Halve NY strip to serve.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
Nutrition Facts :
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