Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce

Ingredients:

• 1 Swift Top Sirloin Steak Boneless, cut 2 inches thick (about 2 to 2-1/2 pounds)
• 1 Tbsp prepared spicy brown mustard
• 1 clove garlic, minced
• ¼ tsp pepper
• ½ C soft whole wheat bread crumbs
• 2 Tbsp chopped fresh parsley

Roasted Garlic Potatoes:

• 2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
• 1 tsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp pepper

Bourbon Sauce:

• ½ C ready-to-serve beef broth
• 2 Tbsp bourbon
• ¼ C half-and-half
• Pepper

Directions:

1. 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.
2. Combine mustard, garlic and ¼ 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.
3. 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).
4. 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.
5. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.