Roasted Steak with Puréed Potatoes and a Cream Sauce | Recipe

A piece of sirloin, basted and roasted in the oven, together with puréed potatoes and a cream sauce built from the baste from the steak. Altogether delicious.

This recipe uses 1 kg sirloin steak, 4 tbsps butter, 1 tbsp red balsamic vinegar, 1 tbsp fresh thyme, 1 tsp dried rosemary, 3 cloves of garlic, 1 tbsp red wine, 2 dl cream, 600 g potatoes, 2 dl milk, 1 1/2 tsp white balsamic vinegar, olive oil, 1 tsp flour, 1 tbsp rose pepper, salt and black pepper.

600 g potatoes is enough for two to three, the steak and the sauce should be enough to last to the following day, at least if serving two.

Leave the steak in room temperature for about an hour before cooking. Heat the oven to 130° C.

Chop the fresh thyme. Season the steak on all sides with salt and ground black pepper.

In a skillet on high, heat some olive oil and melt a tbsp of butter. Brown the steak on all sides, then remove it from the heat and set aside.

In the skillet used for browning, on low-medium heat, melt 3 tbsps of butter. Add the red balsamic vinegar, thyme, rosemary and pressed garlic and heat for a moment. Stir into a sauce.

Baste the steak on all sides with the sauce, then place the steak in a Cast iron pot or Dutch oven.

Place the pot in the oven without a lid and roast until the internal temperature reaches 60° C. Baste the steak once on all sides with the rest of the sauce after roughly 1 hour.

When the steak has reached 60°, remove the pot from the oven and let the steak rest under a lid until the potatoes are done.

When the steak is nearing done, peel the potatoes, and cut them into pieces. Place them into a pot with salted water and boil until soft.

Drain the potatoes. Mash the potatoes, adding milk as needed, roughly around 2 dl, until they reach the desired consistency. Add the white balsamic vinegar as well as salt and black pepper to taste and purée until smooth.

Keep the potatoes warm on very low heat while making the sauce.

Remove the steak from the cast iron pot and place on a plate. There should be some broth left in the pot after roasting the steak. If it’s less than 1 dl, add some beef stock.

Heat the broth in the pan on medium heat. When it starts to simmer, add the cream, 1 tbsp of red wine and the ground rose pepper.

Let simmer a minute or two. Mix the flour and water and stir into a smooth paste. Add the paste to the sauce to thicken it slightly.

Let simmer a few minutes, check the taste and add salt and pepper as needed.

Cut the steak thinly against the grain and serve with the puréed potatoes and cream sauce.

List of ingredients