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BEEF - SIRLOIN - Pan Fried Sirloin with Cheesy Potatoes
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PAN-FRIED SIRLOIN STEAK WITH CHEESY POTATOES The Chew | |
3 pound | Top Sirloin Steaks, (about 1 1/2 “ thick, about 3 pieces, trimmed) |
5 Sprigs | Thyme |
2 tablespoons | Butter |
1 cup | Onion, (diced) |
2 tablespoons | Flour |
1 1/2 cups | Low Sodium Chicken Stock |
2/3 cup | Sour Cream |
6 cups | Russet Potatoes, (small diced, 3 large potatoes) |
1/2 cup | Scallions, (white and green parts sliced) |
2 cups | Sharp Cheddar Cheese, (finely shredded, divided) |
1 cup | Cornflakes, (crushed) |
Olive Oil | |
Kosher Salt | |
Freshly Ground Black Pepper | |
2 cups | Red Wine |
1 | Shallot, (finely chopped) |
1 tablespoon | Red Wine Vinegar |
6 tablespoons | Butter, (plus more) |
1/2 cup | Dried Cherries |
For the Steak:
Preheat a skillet over medium-high heat. Let Steak come to room temperature. After the chill has come off of the Steak, season well with Salt and Freshly Ground Black Pepper on both sides. Melt a couple tablespoons of Butter and throw the Thyme into the pan. Place Steaks in the hot pan. Cook without moving for 6-8 minutes then flip and cook for an additional 6-8 minutes (for a medium-rare Steak). Baste with the Thyme Butter while searing. Remove Steak to a cutting board and let rest for 5 minutes. Slice against the grain and serve with Cheesy Potatoes.
While the Steak is resting, pour the Wine into the pan with the Thyme, dried Cherries and Shallots. Bring to a simmer and cook until reduced by half. Finish sauce with the Red Wine Vinegar and swirl in the Butter off the heat. Serve pan sauce over the sliced Steak.
For the Potatoes:
Preheat your oven to 375°F. Spray a 9x9 pan with cooking spray.
Place a heavy-bottomed sauté pan over medium-high heat. When the pan is hot, add the Butter followed by the Onion and a pinch of Salt. Cook, stirring occasionally, until the Onions begin to soften and become translucent (about 3-5 minutes). Add the Flour and stir to coat the Onions then stir in the Chicken Stock. Reduce the heat to medium-low and cook, stirring occasionally for 15 minutes. Season with 1/2 teaspoon Salt and some Freshly Ground Black Pepper. After 15 minutes, remove from the heat and whisk in the Cheese and Sour Cream.
In the meantime, place Potatoes in a pot covered with cold Salted water. Bring to a boil and cook until tender but still holds their shape, about 5 minutes. Drain and set aside to cool.
Pour the Onion-Cheese mixture over the Potatoes with the Scallions. Season with Salt and Freshly Ground Black Pepper. Gently mix to combine and pour into prepared pan. Top with the remaining 1/2 cup of Cheese and Crushed Cornflakes. Bake for 30 minutes. Remove from the oven and let rest for 10 minutes before serving.
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