Beef sirloin with tarragon butter and creamy gratin

Beef sirloin with tarragon butter and creamy gratin

Tender. Juicy. Elegant. Low carb! Delicious beef sirloin is paired with creamy low-carb gratin and flavorful tarragon butter. It's the perfect low-carb meal for special occasions.

Beef sirloin with tarragon butter and creamy gratin

Tender. Juicy. Elegant. Low carb! Delicious beef sirloin is paired with creamy low-carb gratin and flavorful tarragon butter. It's the perfect low-carb meal for special occasions.
USMetric
6 servingservings

Ingredients

Creamy gratin
  • 1 lb 450 g celery root
  • ½ lb 220 g turnip
  • 3 oz. (23 cup) 85 g (160 ml) carrotcarrots
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1¾ cups 425 ml heavy whipping cream
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • salt and pepper
Tarragon butter
  • 5 oz. 140 g butter, room temperature
  • 2 tsp 2 tsp dried tarragon
  • 1 tsp 1 tsp cider vinegar
  • ½ tsp ½ tsp onion powder
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp ground black pepper
Beef sirloin
  • 2 lbs 900 g sirloin steaksirloin steaks
  • 2 tbsp 2 tbsp butter
  • salt and ground black pepper
Serving
  • 5½ oz. (2¾ cups) 160 g (700 ml) leafy greens
  • 6 (3½ oz.) 6 (100 g) cherry tomatoes
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Instructions

Creamy gratin

  1. Preheat the oven to 350°F (175°C).
  2. Peel and slice the root vegetables thinly. Heat the heavy cream in a saucepan, press in the garlic. Season with salt and pepper.
  3. Lower the heat and add the root vegetables. Let simmer for 10 minutes on medium-high heat. Stir in the shredded parmesan, saving a small amount of topping. Distribute the gratin into a baking dish or individual ramekins. Top with the remaining parmesan cheese.
  4. Bake in the oven for 20 minutes while you prepare the meat and the butter. You can also prepare the gratin the day before and heat it up before serving. Raise the heat or turn on the grill function towards the end for a nice golden result.

Tarragon butter

  1. Melt one-third of the butter on medium heat until it turns amber in color and smells nutty. Set aside and allow to cool slightly.
  2. Add tarragon, vinegar, onion powder, salt, and pepper.
  3. Whisk the remaining butter into the melted butter and keep whipping with a hand mixer until fluffy.
  4. Keep in the refrigerator but bring to room temperature 15 minutes before serving.

Beef sirloin

  1. Pat the meat dry with a kitchen towel. Rub with salt and pepper on both sides.
  2. Put in a greased oven dish. Insert a meat thermometer in the thickest part. Roast in the middle of the oven until the inner temperature reaches 130°F (54°C), which takes about 30 minutes.
  3. Remove from the oven and allow rest for a few minutes. Cut into slices. Serve with leafy greens, some tarragon butter, and creamy gratin.

Individual steaks

If you choose to use individually portioned steaks, sear them first in a hot pan with butter. 2-3 minutes per side. Then finish in the oven 400°F (200°C) for a few minutes until meat reaches your desired temperature.

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4 comments

  1. lisa
    THIS is more like it! Anna's recipes are the best, REAL ingredients every time. Staying true to what sets Diet Doctor apart from the rest!
  2. Jolene
    We loved the steak and tarragon butter. My kids and husband didn't like the creamy gratin I thought it was enjoyable.
  3. lannaelizabeth25
    is there a substitute for turnip? I'm not a fan
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    is there a substitute for turnip? I'm not a fan

    You could try radishes or rutabaga.

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