TRUFFLE BUTTER SIRLOIN STEAK
Enjoy the savory flavors of a steakhouse dinner in the comfort of your own home. Perfectly seared sirloin sits on top of rich mashed potatoes and Brussels sprouts. The best part? This decadent meal is easy to make and will be on your dinner table in less than 15 minutes.
Yukon Gold Potatoes, Fully Cooked Beef Sirloin Steak (Beef,
Water, Seasoning [Salt, Spices, Dehydrated Garlic, Canola Oil]), Brussels Sprouts (Brussels Sprouts, Canola and Olive Oil Blend), Black Truffle Butter (Cream, Canola Oil, Black Truffle Base [Truffles, Truffle Juice, Salt, Natural Flavor, Vegetable Fiber]), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Chicken Broth Concentrate (Chicken Stock, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract, Xanthan Gum).
How to Prepare:
Cut the potatoes in half and add to a bowl with chicken broth concentrate and 3/4 cups of water. Cover with plastic wrap. Microwave on “high” for 8 to 10 minutes until potatoes are fork tender. Using a peeler or grater shred the Parmesan cheese; set aside.
Meanwhile, preheat a sauté pan over medium-high heat and add 1tbsp of oil. Remove steaks from packaging and pat dry with paper towels. Season each steak on both sides with salt and pepper. Once hot, add the steaks and sear for 2 to 3 minutes on both sides. Add the truffle butter to the pan and allow to melt. Baste the steaks with the butter and keep warm. (Cook until internal temperature of steak reaches 145˚F)
Cut the brussels sprouts in half. Heat 1 tbsp oil in a sauté pan over mediumhigh heat, add the Brussels sprouts and sauté, for about 2 minutes. Carefully remove the potatoes from the microwave. Add the parmesan cheese and smash the potatoes. Season with salt and pepper and mix until well combined.
Serve the truffle butter sirloin steaks, mashed potatoes and brussels sprouts between plates.
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