Sirloin and Potatoes With Cornichon Pan Sauce

sirloin-potatoes-cornichon-sauce
Photo by Kate Mathis
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 640 calories
    • Fat 38 g
    • Sat Fat 16 g
    • Cholesterol 145 mg
    • Sodium 940 mg
    • Protein 39 g
    • Carbohydrate 36 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 79 mg

Steam the potatoes until tender, 12 to 15 minutes. Toss with 2 tablespoons of the butter and season with ½ teaspoon each salt and pepper.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper and cook until medium-rare, 3 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice across the grain.

Return the pan to medium heat. Add the shallots, cornichons, mustard seeds, and the remaining butter. Cook, stirring often, until the shallots are soft, 3 to 5 minutes. Add the broth and cook, stirring often, until reduced by about half, 2 to 3 minutes. Stir in the vinegar, parsley, and ¼ teaspoon each salt and pepper. Serve the sauce over the steak and potatoes.

Ingredients

  1. Check pounds mixed new potatoes, halved if large
  2. Check 4 tablespoons unsalted butter
  3. Check Kosher salt and black pepper
  4. Check 1 tablespoon canola oil
  5. Check pounds sirloin steak (1 inch thick)
  6. Check 3 shallots, finely chopped
  7. Check ½ cup sliced cornichons
  8. Check 2 tablespoons mustard seeds
  9. Check 1 cup low-sodium chicken broth
  10. Check 1 tablespoon white wine vinegar
  11. Check 2 tablespoons chopped parsley, plus more for serving

Directions

  1. Steam the potatoes until tender, 12 to 15 minutes. Toss with 2 tablespoons of the butter and season with ½ teaspoon each salt and pepper.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper and cook until medium-rare, 3 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice across the grain.
  3. Return the pan to medium heat. Add the shallots, cornichons, mustard seeds, and the remaining butter. Cook, stirring often, until the shallots are soft, 3 to 5 minutes. Add the broth and cook, stirring often, until reduced by about half, 2 to 3 minutes. Stir in the vinegar, parsley, and ¼ teaspoon each salt and pepper. Serve the sauce over the steak and potatoes.