Recipe: Crumb-Crusted Top Sirloin with Roasted Garlic Potatoes and Bourbon Sauce

CRUMB-CRUSTED TOP SIRLOIN WITH
ROASTED GARLIC POTATOES AND BOURBON SAUCE
"Start with a thick-cut Sirloin Steak and top with a seasoned bread crumb mixture. Wedges of garlic potatoes bake alongside in a separate pan. The crowning flourish is a drizzle of bourbon sauce, that's simply made right in the roasting pan."



FOR THE ROASTED GARLIC POTATOES:
2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FOR THE STEAK:
1 boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 pounds)
1 tablespoon prepared spicy brown mustard
1 clove garlic, minced
1/4 teaspoon pepper
1/2 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh parsley
FOR THE BOURBON SAUCE:
1/2 cup ready-to-serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Pepper

Heat oven to 425 degrees F.

TO PREPARE THE 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.

TO PREPARE THE STEAK:
Combine mustard, garlic and 1/4 teaspoon 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.)

TO PREPARE THE 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.

TO SERVE:
Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

COOK'S TIPS:
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 vitamin B12; 3.5 mg iron; 42.7 mcg selenium; 7.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Makes 6-8 servings
From: Recipelink.com
Adapted from source: The Beef Checkoff