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

Ingredients 17 total

• 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.