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WIH Original

Steakhouse Sirloin with Truffle Demi-Glace, Lyonnaise Potatoes & Buttered Peas

🍝 dinner·⏱ 65 min·4 servings

Ingredients

Servings
4
  • 4 pieces sirloin steak
  • salt
  • black pepper
  • 1 tbsp olive oil
  • 1 cup beef demi-glace
  • 1 tsp truffle oil
  • 1 tbsp butter
  • 2 lb yukon gold potatoes
  • 1 large onion
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley
  • salt
  • black pepper
  • 2 cups green peas
  • 1 tbsp butter
  • salt

How to Make It

  1. 1Bring a pot of salted water to a boil and par-cook sliced potatoes for 5–6 minutes.
  2. 2Drain and set aside.
  3. 3Heat olive oil and butter in a large skillet over medium heat.
  4. 4Add onions and cook until softened and lightly caramelized.
  5. 5Add potatoes to the pan and cook until golden and crispy, about 10–15 minutes.
  6. 6Season with salt, pepper, and parsley.
  7. 7In a small saucepan, heat demi-glace over low heat.
  8. 8Stir in butter and truffle oil until smooth.
  9. 9Keep warm.
  10. 10Season steak with salt and pepper.
  11. 11Heat oil in a skillet over medium-high heat and sear steaks for 4–5 minutes per side until desired doneness.
  12. 12Let rest.
  13. 13In a small pan, heat peas with butter and salt until warmed through.
  14. 14Plate steaks with lyonnaise potatoes and peas.
  15. 15Spoon truffled demi-glace over the steak before serving.