Butter-Basted Sirloin Steak

Ingredients

• 3 Tbsp. Butter
• 1 Red Bell Pepper
• 1 Shallot
• 2 Carrots
• 4 Parsley Sprigs
• 2 Sirloin Steaks
• 1 tsp. Honey
• 1 tsp. Dijon Mustard
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Prepare the Ingredients: and dice red bell pepper into 1” pieces. Peel and halve shal- lot. Slice half the shallot into thin strips (julienne) and finely dice the other half. Peel and cut carrot on an angle (bias) into ½” thick pieces. Scrub Yukon potatoes and cut into ½” rounds. Stem and mince parsley. Rinse steaks and pat dry.

2. 2

   Roast the Vegetables: Place red pepper, sliced shallots (reserve minced shallots for compound butter), carrots, and Yukon potatoes on pinch of pepper. Roast about 25-30 minutes or until brown and fork-tender.

3. 3

   Make the Butter: Combine butter, honey, minced shallots, minced parsley, Form into 2 discs about 1” wide and place on a plate in the freezer to harden.

4. 4

   Cook the Steaks: Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season steaks with a pinch of salt and pepper. Cook steaks 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Rest steaks for at least five minutes. Resting meat allows the juices to redistribute themselves, resulting in a juicier steak.

5. 5

   Plate the Dish: Arrange roasted vegetables on a plate and place a steak next to the vegetables. Top steaks with a disc of mus- tard-herb butter.