Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce
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- 1 boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 lbs.)
- 1 Tbsp. prepared spicy brown mustard
- 1 clove garlic, minced
- 1/4 tsp. pepper
- 1/2 cup soft whole wheat bread crumbs
- 2 Tbsp. chopped fresh parsley
Roasted Garlic Potatoes
- 2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 lbs.)
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup ready-to-serve beef broth
- 2 Tbsp. bourbon
- 1/4 cup half-and-half
Heat oven to 425 degrees 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 tsp. 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 degrees 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.
Remove steak when meat thermometer registers 135 degrees F for medium rare; 150 degrees 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 degrees F to reach 145 degrees F for medium rare; 160 degrees 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.
Tips from Our Cook
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.
Nutrition information per serving, 1/6 of recipe: 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 vitaminB12; 3.5 mg iron; 42.7 mcg selenium; 7.0 mg zinc.