Pan-Seared Sirloin and Savory Demi-Glace Sauce
with Brussels Sprouts Amandine and Mashed Sweet Potatoes
Pan-Seared Sirloin and Savory Demi-Glace Sauce
Juicy sirloin is seared and finished with a rich demi-glace sauce, served alongside nutty Brussels sprouts amandine and creamy mashed sweet potatoes for a cozy, elegant dinner.
Ingredients
For 4 servings
- 1 ounce Almonds
- 2 unit Beef Demi-Glace
- 16 ounce Brussels Sprouts
- ½ ounce Chives
- 1 unit Lemon
- 28 ounce Sirloin Steak
- 6 tablespoon Sour Cream
- 4 unit Sweet Potatoes
Additional Ingredients
- 4 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories810
Protein50g
Carbs63g
Fat60g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream with a plain unsweetened plant-based yogurt or a dairy-free sour cream alternative. For tree-nut-free, leave out the almonds and use toasted pumpkin or sunflower seeds for similar crunch.
What to serve with it
A crisp green salad or simple roasted mushrooms would round out the richness, and crusty bread is handy for soaking up the sauce. A light red wine or sparkling water with lemon also pairs well with the savory, buttery flavors.
