Sirloin Steak with Brown Butter Bordelaise

Instructions

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Cooking Spray: Large Oven-Safe Pan
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Make sure to add a generous: amount of olive oil when cooking potatoes to ensure they brown evenly and completely. As its name implies, bordelaise is a classic French sauce made with a reduction of red Bordeaux wine. It is an ideal accompaniment for steak.
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Peel potato and cut into 1 ½” dice. Trim bottoms: off Brussels sprouts and halve. (Quarter if larger than ping pong balls.) Peel and mince shallot. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Cook the Steaks: 2 tsp. olive oil and steaks in hot pan and sear until well-browned, 2-3 minutes per side. Transfer steaks a minimum internal temperature of 145 degrees and Brussels sprouts are tender and caramelized, 8-12 minutes. Reserve pan; no need to wipe clean. While steaks roast, start sauce.
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Roast the Potatoes: Place a large oven-safe pan over medium-high heat.
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Add 3 Tbsp. olive oil and potatoes to hot pan and: cook, stirring occasionally, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast, stirring halfway through, until golden brown and tender, 20-22 minutes. Remove from oven, season to taste with salt and pepper, and set aside. While potatoes roast, start Brussels sprouts.
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Make the Sauce: Return pan used to sear steaks to medium-low heat. Add half the butter and cook, stirring occasionally, until butter smells “nutty,” turns golden, and brown flecks appear, 5-6 minutes. Add shallots and cook until aromatic, 30 seconds. Add red cooking wine, beef demi-glace, and ⅓ cup water. Raise heat to medium-high and cook until reduced by half and slightly thickened, 1-3 minutes. Remove from burner and swirl in remaining butter.
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Roast the Brussels Sprouts: toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into minutes and remove from oven. Brussels will finish cooking in a later step. While Brussels sprouts roast,
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Plate the Dish: Spoon a serving of roasted potatoes on plate and arrange Brussels sprouts next to potatoes. Pour sauce on plate and serve steak over sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. the recipe before you start–we promise it will be time • Set butter on counter to

Sirloin Steak with Brown Butter Bordelaise

Ingredients

Instructions