Crumb-Crusted Top Sirloin with Roasted Garlic Potatoes and Bourbon Sauce
Garlic lovers unite! This recipe makes the most of your oven with garlic roasted potatoes, a juicy garlic rubbed Top Sirloin Steak and finally a creamy bourbon sauce. Prepare for wow!
Link Copied!
Total Time: 1 hr 15 min
Ingredients:
- 1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
- 1 tablespoon prepared spicy brown mustard
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1/2 cup soft whole wheat bread crumbs
- 2 tablespoons chopped fresh parsley
Roasted Garlic Potatoes:
- 2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bourbon Sauce:
- 1/2 cup beef broth
- 2 tablespoons bourbon
- 1/4 cup half-and-half
- Pepper
Cooking:
- 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.
- Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef Top Sirloin 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 (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
- 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.)
- Meanwhile 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.
- Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Cook's Tip: 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.
Bourbon Blueberry & Brie Bacon Cheeseburger
Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.
Ingredients
- 1 pound Kentucky Cattlemen’s Ground Beef
- 4 Slices Bacon, thick sliced
- 1/4 inch Sliced Brie Cheese, rind removed
- 1 pint Fresh Blueberries
- 1 Lemon, halved
- 1/8 cup White Sugar
- 2 tsp. Cornstarch
- 1 1/2 tsp. Bourbon
- 2 Brioche Buns
- 2 Tbsp. Salted Butter
- Arugula
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Recipe
1. Form Two Patties and Set Aside.
2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.
3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.
4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.
5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.
6. Enjoy!
Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!