Go All Out Dining In
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce
1 boneless beef top sirloin steak, cut 2 inches thin (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
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
1/2 cup ready-to-serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Heat oven to 425 degrees. To prepare Roasted Garlic Potatoes, place potato wedges in 15x10-inch metal baking pan. Combine oil, garlic, salt and pepper in a small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast steak and potatoes in 425-degree oven 25 minutes; turn potatoes. Continue roasting 15-20 minutes to medium rare (145 degrees) to medium (160 degrees) doneness for steak and until potatoes are tender.
Remove steak when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes.
Meanwhile prepare 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.
Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Recipe and photo courtesy of The Beef Checkoff
2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate or milk chocolate chips
2 tablespoons corn syrup
6 tablespoons butter
Wash strawberries and pat dry. Place on paper towels until they reach room temperature. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally. Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry. Allow excess chocolate to drip off into pan. Place stem side down on waxed paper-covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes.