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Roasted Beef Sirloin with Herb Butter, Sautéed Cremini and Arugula, Almond‑Parmesan Crisp

2 servings · 4.8 g net carbs

4.8g Net carbs 63.3g Fat 82.6g Protein 917.4 kcal

4.8g Net carbs · 63.3g Fat · 82.6g Protein · 917.4 kcal

Roasted Beef Sirloin with Herb Butter, Sautéed Cremini and Arugula, Almond‑Parmesan Crisp

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 35 min  ·  total 55 min  ·  difficulty medium

Seared then oven-roasted beef sirloin is finished with a melting herb compound butter made from unsalted butter, garlic, rosemary and thyme. The roast is served alongside sautéed cremini mushrooms and a lemon-dressed arugula tossed with grated parmesan cheese. Toasted almonds and grated parmesan are pan-fried until they form a crunchy crisp to contrast the tender meat. The compound butter is rested on the sliced sirloin so its garlicky-herb fats melt into the roast while the warm mushrooms gently wilt the arugula.

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Ingredients

  • beef sirloinBeef, Top sirloin steak, raw
    700 g
  • unsalted butterButter, Without salt
    60 g
  • garlicGarlic, Raw
    4 g
  • rosemary
    4 g
  • thyme
    4 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g
  • olive oil
    30 ml
  • cremini mushroomsMushroom, Crimini
    60 g
  • arugulaArugula, Raw
    60 g
  • lemon juiceLemon juice, Raw
    10 ml
  • grated parmesan cheeseCheese, Parmesan, dry grated
    15 g
  • almondsAlmonds, Unsalted
    10 g

Equipment

  • 12-inch skillet
  • sheet pan
  • instant-read thermometer

Method

  1. Preheat the oven to 180°C (350°F). Pat the beef sirloin dry and season all over with salt and black pepper, then rub the surface with olive oil.
  2. Heat a heavy skillet until hot and sear the sirloin on all sides until a deep brown crust forms, using medium-high heat; transfer the seared sirloin to a sheet pan and roast at 180°C (350°F) until cooked to preferred doneness.
  3. While the roast is in the oven, mash unsalted butter with garlic, rosemary, thyme, salt and black pepper to make a compound butter, shape it into a log and chill briefly so it will slice cleanly.
  4. Return the skillet to medium heat, add a small amount of butter or olive oil and sauté cremini mushrooms until they are browned and their liquid has mostly evaporated; finish the mushrooms with lemon juice and remove the pan from direct heat.
  5. Toss the warm mushrooms with arugula and grated parmesan cheese off the heat so the greens wilt slightly but retain texture.
  6. For the crisp, toast chopped almonds in a dry skillet until aromatic, add grated parmesan and press into the pan briefly until the cheese binds to the nuts and forms a crunchy texture; transfer to a plate to cool.
  7. Remove the sirloin and rest it before slicing so juices redistribute, then slice and plate with the sautéed cremini and arugula, top the roast with slices of the herb compound butter and sprinkle the almond-parmesan crisp over the plate just before serving.
Preheat the oven to 180°C (350°F). Pat the beef sirloin dry and season all over with salt and black pepper, then rub the surface with olive oil.

Tips

Pro tip

  • Rest the sirloin after roasting to allow juices to redistribute before slicing.
  • If almonds brown too quickly while making the crisp, lower the heat and stir more often to prevent burning.
  • Make the herb compound butter ahead and keep chilled until ready to finish the roast.

Frequently asked questions

What can I use instead of almonds for the crisp?
Use chopped pistachios or chopped walnuts instead of almonds. Pistachios give a more floral, slightly sweeter crunch; walnuts toast faster and lend a deeper, oilier bite, so watch the pan heat closely.
Can I swap arugula for another green?
Yes, baby spinach can replace arugula. Spinach wilts more readily and has a milder flavor, so the salad will be softer and less peppery; adjust lemon juice down slightly if you prefer a subtler brightness.
My compound butter is too soft to slice, what should I do?
Chill the compound butter until firm. If it remains soft, transfer it to the refrigerator or freezer briefly to set so it can be sliced and will melt slowly on the warm meat.
The almond-parmesan crisp turned soggy after plating, how can I fix that?
Keep the crisp dry and add it at the last moment. Toast the almonds and parmesan in a hot dry skillet until they form structure, cool on a paper towel away from steam, and sprinkle on just before serving to preserve crunch.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.8g Net carbs 3% 42% 55%
Net carbs Fat Protein
4.8 gNet carbs
82.6 gProtein
63.3 gFat
2.4 gFiber
917.4Calories

Electrolytes

Na1432 mgSodium
K1552 mgPotassium
Mg119 mgMagnesium

Minerals

Calcium
175 mg
Iron
9.21 mg
Magnesium
119 mg
Phosphorus
807 mg
Potassium
1552 mg
Zinc
12.99 mg
Copper
0.466 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

481.3 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.