Crumb-Crusted Top Sirloin & Roasted Potatoes with Bourbon Sauce
Ingredients:
- 1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to
2-1/2 pounds)
- 1 tablespoon prepared spicy brown mustard
- 1 clove
garlic, minced
- 1/4 teaspoon pepper
- 1/2 cup soft whole wheat bread
crumbs
- 2 tablespoons chopped fresh parsley
- Roasted Garlic
Potatoes:
- 2 large russet potatoes, each cut lengthwise into 8 wedges
(about 1-1/2 pounds)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
-
1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bourbon Sauce:
- 1/2 cup
ready-to-serve beef broth
- 2 tablespoons bourbon
- 1/4 cup
half-and-half
- Pepper
Directions:
- Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato
wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and
pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes
in single layer. Set aside.
- Combine mustard, garlic and 1/4 teaspoon
pepper in same small bowl; spread evenly onto beef steak. Combine bread
crumbs and parsley in another small bowl. Pat mixture evenly over mustard
mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat.
Do not add water or cover. Roast steak and potatoes in 425°F oven 25
minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare
(145°F) to medium (160°F) doneness for steak and until potatoes are tender.
-
Remove steak when meat thermometer registers 135°F for medium rare; 150°F
for medium. Transfer steak to carving board; tent loosely with aluminum
foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about
10°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile prepare
Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over
medium heat, stirring until browned bits attached to pan are dissolved. Boil
2 minutes. Add half-and-half; bring to a boil. Season with pepper, as
desired. Keep warm.
- Carve steak into slices. Spoon sauce over beef. Serve
with potatoes.
Recipe and photo courtesy of beefitswhatfordinner.com
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