"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sirloin and potatoes wuth cornichon pan sauce Recipe

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This recipe for Sirloin and potatoes wuth cornichon pan sauce, by , is from Recipes to share, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Real Simole magazine October 2015

Category:
Category:

Ingredients:  
Ingredients:  
1 and 1/2 pounds mixed newpitatoes, halved if large
4 tbsp. Unsalted butter
Kosher salt and pepper
1 tbsp. Canola oil
1 and 1/2 pounds sirloin steak (1 inch thick)
3 shallots, finely chopped
1/2 cup sliced cornichons
2 tbsp. mustard seeds
1 cup low sodium chicken broth
1 tbsp. white wine vinegar
2 tbsp. chopped parsley, plus more for serving

Directions:
Directions:
STEAM the potatoes until tender, 12 - 15 mnutes.
Toss wth 2 tbsp. of butter and season with 1/2 tsp. each salt and pepper.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 tsp. each salt and pepper and cook until medium rTe, 3 - 5 mnutes per side. Transfer to a cutting biard and let rest for 5 minutes, then slice across the grain.

Return the pan to medium heat. Add the shallots, cornichons, , mustard seeds and remaining butter.
Cook, stirring often, until the shallots are soft, 3-5 minutes.
Add the broth and cook, stirring often, until reduced by about half, 2 -3 minutes.
Stir in the vinegar, parsley and 1/4 teaspoon each if salt and pepper. Serve the sauce over the steak and potatoes.

 

 

 

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