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Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

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with Mashed Potatoes & Broccoli

Yield: 2

Adapted from: Hello Fresh

Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Prep: 5 Cook: 40

  • 12oz Yukon gold potatoes
  • 8oz broccoli florets
  • 6TBS sour cream
  • 1oz beef demi-glace
  • ¼oz chives
  • 1clove garlic
  • 14oz sirloin steak
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place the whole clove in the center of a small piece of foil, drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast garlic & broccoli:

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.

Make mashed potatoes:

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Cook steak:

While potatoes cook, pat steak very dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.

Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make sauce:

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBS butter in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste), cook for 1 minute.

Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.

Stir in another 1 TBS butter and any resting juices from steak. Season with salt and pepper.

Finish & serve:

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Lemon Garlic Herb Crumb Topping for Seafood

Lemon Garlic Herb Crumb Topping for Seafood

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Yield: 4 Servings
Adapted from ATK

Great for baked stuffed fish, shrimp, lobster… Top with a garlic, lemon, butter crumb mixture and it’s like being back east.

  • ½cup Ritz cracker crumbs (15 crackers)
  • ⅓cup panko bread crumbs
  • 2TBS minced fresh parsley
  • 2tsp minced garlic (2 cloves)
  • 1tsp grated lemon zest
  • 3TBS unsalted butter, melted
  • ¼cup dry white wine
  • 2TBS freshly squeezed lemon juice


For topping:

Combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 tsp salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.

Use:

Partially bake the seafood if it is thick. Remove seafood from the oven and pour the wine and lemon juice directly on the seafood. Pat the crumb mixture evenly on top, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)

Return the pan to the oven for 12 minutes, until the seafood is just cooked through in the center. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

Honey Garlic Butter Salmon In Foil

Honey Garlic Butter Salmon In Foil

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Yield: 4 Servings
Cafedelites

Summer 2016: This is similar in concept to “en Papillote” preparations, but the foil is a little easier for most people to use. The honey adds a nice sweetness to complement the garlic. You could use this recipe on the grill or on a campfire.

  • ¼cup butter
  • ⅓cup honey
  • 4large cloves garlic, crushed
  • 2TBS fresh lemon juice (juice of ½ a lemon)
  • 1-2½lb salmon or whole filet (reduce other ingredients by half for 1 lb.)
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2TBS fresh chopped parsley

Preheat oven to 375°F.

Position a rack in the middle of the oven. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.

Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.