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

Crumb Crusted Top Sirloin


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 pepper


  • 1 beef Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
  • 1 tablespoon prepared spicy brown mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 1/2 cup soft whole wheat bread crumbs
  • 2 tablespoons chopped fresh parsley

Bourbon Sauce

  • 1/2 cup beef broth
  • 2 tablespoons bourbon
  • 1/4 cup Half-and-Half
  • Pepper


  1. Heat oven to 425 degrees F.

Roasted Garlic Potatoes

  1. Place potato wedges in 15 x 10-inch metal baking pan.
  2. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.


  1. Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef Top Sirloin Steak.
  2. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture.
  3. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425 dgrees F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145 degrees F) to medium (160 degrees F) doneness for steak and until potatoes are tender.
  4. Remove steak when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium.
  5. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
  6. Meanwhile prepare Bourbon Sauce.

Bourbon Sauce

  1. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil for 2 minutes.
  2. Add Half-and-Half; bring to a boil. Season with pepper, as desired. Keep warm.
  3. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

Yield: 6 to 8 servings

Nutrition information per serving: 358 Calories; 90 kcal Calories from fat; 10 g Total Fat; 4 g Saturated Fat; 5 g Monounsaturated Fat; 69 mg Cholesterol; 433 mg Sodium; 24 g Total Carbohydrate; 1.9 g Dietary Fiber; 38 g Protein; 3.5 mg Iron; 11.3 mg Niacin; 1.2 mg Vitamin B6; 2 mcg Vitamin B12; 7 mg Zinc; 42.7 mcg Selenium

Recipe and photo used with permission from: Texas Beef Team

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