Brown the steaks in a skillet then finish in the oven. This dish comes together quickly with complex flavors. The dill adds a bright lemony note to the dish, which counterbalances the rich flavors of the beef and the mustard cream sauce.
Prep Time: 10 M
Cook Time: 35 M
S 4
Ingredients
-
1
tbsp
butter
-
1
tbsp
oil
-
6
carrots
(peeled and sliced lengthwise into halves)
-
1
medium onion
(chopped)
-
2
10 ounce
Meyer Natural Angus Top Sirloin Steaks
-
cup
scherry
-
cup
beef stock
-
cup
cream
-
1
tbsp
dried dill
-
2
tbsp
grainy mustard
Preparation
- Heat oven to 375°F. Heat oil and butter in a large, cast-iron skillet (or other heavy-bottomed skillet) over medium-high heat. Add carrots and onions and let cook, undisturbed, until the carrots start to brown, about 6 minutes. Remove vegetables from skillet and add steak, searing both sides, about 5 minutes each. Return vegetables to skillet. Place skillet with meat and vegetables into oven and roast about 15 minutes.
- Remove skillet from oven. Place steak on plate and cover to keep warm. Place skillet, with the vegetables, on stove top and heat over medium-high heat. Add sherry and scrape up browned bits from skillet. Stir in stock and cook, simmering 5 minutes longer. Add cream. Bring to boil and reduce to simmer. Cook about 5 minutes, until slightly thickened. Stir in dill and mustard.
- To serve, spoon carrots onto platter. Top with steaks and pour mustard cream sauce over all. Slice and serve.
Nutrition Information
Calories 359; Fat Content 19g; Saturated Fat Content 8g; Cholesterol Content 95mg; Sodium Content 808mg; Carbohydrate Content 11g; Fiber Content 3g; Protein Content 31g; 209%; 12%; Calcium 8%; Iron 20%;
