Garlic lovers unite! This recipe makes the most of your oven with garlic roasted potatoes, a juicy garlic rubbed Top Sirloin Steak and finally a creamy bourbon sauce. Prepare for wow!
Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in 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, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 358 Calories; 10g Total Fat; 4g Saturated Fat; 5g Monounsaturated Fat; 69mg Cholesterol; 433mg Sodium; 24g Total carbohydrate; 38g Protein; 3.5mg Iron; 11.3mg Niacin; 1.2mg Vitamin B6; 2mcg Vitamin B12; 7mg Zinc; 42.7mcg Selenium; 1.9g Fiber.