Want to impress family at your next gathering? Try cooking up this awesome entree. You can never go wrong with a juicy sirloin and fresh fries. But you can take it a step further when you craft a decadent sauce made with our Anastasia Island Style IPA to top it all off. Its refined notes of earthy pine and tropical grapefruit will bring a subtle sweetness your guests will love.
What are you waiting for? Head to the grocery store for your ingredients and let's get cookin'!
2 medium yellow potatoes, cut into fries
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless beef sirloin steaks (about 6 ounces each)
1 cup Anastasia Island Style IPA
1 tablespoon whole-grain Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons honey
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees F. Toss the fries, 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper on a rimmed baking sheet. Roast, flipping halfway through until the fries are tender and crisp, 25 to 30 minutes.
Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil; let rest.
Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.
Top the steaks with the pan sauce. Serve with fries. Sprinkle with the parsley.