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

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

Roasted Garlic Potatoes:
2 large russet potatoes, each cut lengthwise into 8 wedges (about 1 1/2 pounds)
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Crumb-Crusted Top Sirloin:
1 (2 to 2 1/2-pound) boneless top sirloin steak, cut 2-inches thick
1 tablespoon prepared spicy brown mustard
1 clove minced garlic
1/4 teaspoon ground black pepper
1/2 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh flat-leaf parsley

Bourbon Sauce:
1/2 cup ready to to to serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Freshly ground black pepper

Cooking Directions:

1. Preheat oven to 425°F (220°C).
2. For Roasted Garlic Potatoes: Place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and ground black pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
3. For Crumb-Crusted Top Sirloin: Combine mustard, garlic and 1/4 teaspoon ground black pepper in same small bowl; spread evenly onto beef steak.
4. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture.
   
5. Place steak on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
6. Roast steak and potatoes in 425°F (220°C) oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness for steak and until potatoes are tender.
7. Remove steak when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium.
   
8. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
9. For 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.
10. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

Makes 6 servings.

Recipe and photograph courtesy of The Beef Checkoff.