Beef Recipes
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce |
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| Ingredients: |
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1 |
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boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 pounds) |
| 1 |
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tablespoon prepared spicy brown mustard |
| 1 |
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clove garlic, minced |
| 1/4 |
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teaspoon pepper |
| 1/2 |
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cup soft whole wheat bread crumbs |
| 2 |
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tablespoons chopped fresh parsley |
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| Roasted Garlic Potatoes: |
| 2 |
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large russet potatoes, each cut lengthwise into 8 wedges |
| 1 |
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tablespoon olive oil |
| 2 |
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cloves garlic, minced |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
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| Bourbon Sauce: |
| 1/2 |
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cup ready-to-serve beef broth |
| 2 |
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tablespoons bourbon |
| 1/4 |
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cup half-and-half |
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pepper |
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Instructions: |
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1. |
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Heat oven to 425°F. To prepare Roasted Garlic
Potatoes, place potato wedges in 15 x 10-inch metal
baking pan. Combine oil, garlic, salt and pepper in
small bowl. Drizzle over potatoes; toss to coat.
Spread potatoes in single layer. Set aside. |
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2. |
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Combine mustard, garlic and 1/4 teaspoon pepper in
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 or cover. Roast steak and potatoes in 425°F
oven 25 minutes; turn potatoes. Continue roasting 15
to 20 minutes to medium rare to medium doneness
for steak and until potatoes are tender.. |
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3. |
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Remove steak when meat thermometer registers
135°F for medium rare; 150°F for medium. Transfer
steak to carving board; tent loosely with aluminum foil.
Let stand 5 to 10 minutes. (Temperature will continue
to rise about 10°F to reach 145°F for medium rare;
160°F for medium.) |
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4. |
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Prepare Bourbon Sauce. Add broth and bourbon to
roasting 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. |
| 5. |
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Carve steak into slices. Spoon sauce over beef. Serve
with potatoes. |
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Makes 6 to 8 servings. |
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Cook’s Tips:
To make soft bread crumbs, place torn bread in food
processor or blender container. Cover; pulse on and off
to form fine crumbs. One and one-half slices makes about 1 cup crumbs.
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Nutrition Information: |
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358 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat);
69 mg cholesterol; 433 mg sodium; 24 g carbohydrate; 1.9 g fiber;
38 g protein; 11.3 mg niacin; 1.2 mg vitamin B6;
2.0 mcg vitamin B12; 3.5 mg iron; 42.7 mcg selenium; 7.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6,
vitamin B12, selenium and zinc; and a good source of iron. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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