 |
 |
 |
|
|
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Burbon Sauce
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8 people
Ingredients:1 boneless Nolan Ryan's All-Natural beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 lbs.)
1 Tbsp. prepared spicy brown mustard
1 clove garlic, minced
1/4 tsp. pepper
1/2 cup soft whole wheat bread crumbs
2 Tbsp. chopped fresh parsley
Roasted Garlic Potatoes2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 lbs.)
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
Bourbon Sauce1/2 cup ready-to-serve beef broth
2 Tbsp. bourbon
1/4 cup of half-and-half
pepper
Instructions:
Heat oven to 425°F.
To prepare the Roasted Garlic Potatoes, place potato wedges in 15x 10 inch metal baking pan. Combine oil, garlic, salt and pepper in a small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
Combine mustard, garlic, and 1/4 tsp. of pepper in the 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 to cover. Roast steak and potatoes in a 425°F oven for 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare to medium doneness for steak and until potatoes are tender.
Remove steak with the meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosley with aluminum foil. Let stand 5-10 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 raosting 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 steaks into slices. Spoon sauce over beef. Serve with potatoes.
Recipe and photo courtesy of The Beef Checkoff
|
|
|
