Beef Sirloin and Potato Pastry Puff with Blueberry Sauce

Beef Sirloin

This elegant meal offers both sophistication and mouthwatering flavors. In addition to plating beautifully, the beef sirloin is exceptionally tender while the potato pastry puff is golden brown on the outside, creamy on the inside and the blueberry sauce makes everything even more delicious. With so many savory notes, you want a touch of sweetness to balance out the dish.

Ingredients

Beef and Sauce
  • 1 lb. boneless beef sirloin
  • 1 shallot, minced
  • 2 cups fresh blueberries
  • ½ cup beef or vegetable broth
  • ¼ cup dry red wine
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • Kosher salt
  • Black pepper
  • Arugula, for serving
Potato Pastry Puff
  • 2 medium potatoes, peeled and halved
  • Puff pastry
  • 2 sprigs fresh rosemary, leaves removed and chopped (plus sprigs for garnish)
  • 2 tablespoons melted butter
  • 1 heaping tablespoon cream cheese
  • 1 tablespoon butter
  • Kosher salt
  • Black pepper

Directions

  1. Boil potatoes in a pot of water until fork tender.
  2. Drain, add the tablespoon of butter and mash.
  3. Stir in the cream cheese and chopped rosemary. Season to taste with salt and black pepper. Set aside.
  4. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  5. Cut a puff pastry sheet into four 3 by 3-inch Freeze any remaining pastry to use at a later time.
  6. Place a dollop of the potato mixture in the center of each pastry square.
  7. Pinch pastry together at the top. Place seam side down onto the prepared baking sheet.
  8. Brush each pastry with melted butter.
  9. Bake for 20 minutes or until golden brown.
  10. Meanwhile, season both sides of the sirloin with salt and black pepper.
  11. Heat olive oil in a large skillet over medium-high heat.
  12. Cook for 6 minutes per side (or until desired doneness is achieved) then transfer to a platter to rest.
  13. Add butter to the skillet used to cook the beef along with the shallots.
  14. Cook while stirring for a minute or so before adding the blueberries.
  15. Add the broth, wine, balsamic vinegar and honey when berries begin to burst.
  16. Bring to a boil, reduce to a simmer and leave to reduce for 5-6 minutes.
  17. Slice steak and divide into 4 servings.
  18. Plate with a potato puff, arugula, and finish with the sauce. Garnish with rosemary sprigs if desired.

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