Skillet Roasted Top Sirloin Steaks with Carrots and Mustard Dill Sauce
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
- 5/16 cup scherry
- 1/2 cup beef stock
- 5/16 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%