Peppercorn Sirloin Steak
with Fingerling Potato Gratin and Roasted Baby Carrots
Peppercorn Sirloin Steak
Juicy sirloin coated in cracked peppercorns, paired with creamy fingerling potato gratin and sweet roasted baby carrots for a hearty, elegant dinner.
Ingredients
For 4 servings
- 1 unit Beef Demi-Glace
- 16 ounce Carrot
- 24 ounce Fingerling Potatoes
- 1 tablespoon Flour
- 2 tablespoon Garlic Herb Butter
- ½ cup Gruyère Cheese
- 1 unit Lemon
- 13.5 ounce Milk
- ¼ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese
- 2 unit Scallions
- 24 ounce Sirloin Steak
- ¼ ounce Thyme
- 1 tablespoon Tricolor Peppercorns
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories870
Protein46g
Carbs55g
Fat52g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, swap the milk, cheeses, and butter in the potato side for unsweetened plant-based alternatives and a dairy-free spread. For gluten-free diets, use a gluten-free flour and breadcrumb substitute, and skip the wheat-containing breadcrumb topping if needed.
What to serve with it
Serve with a crisp green salad or garlicky greens to balance the rich steak and potato gratin. A bold red wine or sparkling water with lemon also works well beside the peppery, savory flavors.
