“The Nines dinner menu” is interpreted here as a complete, steakhouse-inspired dinner you can cook at home: seared sirloin with a red-wine pan sauce, creamy mashed potatoes, and crisp green beans. It is a flexible menu rather than a claim about any particular restaurant’s offerings, and the components can be served together for a satisfying dinner for four.

Ingredients

1½ lb (680 g) boneless beef sirloin steaks, about 1¼ inches (3 cm) thick
1½ tsp (9 g) kosher salt, divided, plus more as needed
¾ tsp (2 g) freshly ground black pepper, divided
1 tbsp (15 ml) neutral cooking oil, such as canola
2 tbsp (28 g) unsalted butter, divided
1 small shallot, finely chopped, about ¼ cup (40 g)
½ cup (120 ml) dry red wine; substitute low-sodium beef broth for an alcohol-free sauce, which will taste less fruity
1 cup (240 ml) low-sodium beef broth
1 tsp (5 ml) Dijon mustard
1 tbsp (8 g) all-purpose flour
2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) pieces
½ cup (120 ml) whole milk, warmed
¼ cup (60 ml) sour cream
1 lb (450 g) green beans, trimmed
1 tbsp (15 ml) water
1 small garlic clove, finely grated or minced
1 tsp (5 ml) lemon juice
1 tbsp (4 g) chopped fresh parsley, optional

Instructions

Prepare the steak and vegetables. Pat the steaks dry. Season both sides with 1 teaspoon (6 g) salt and ½ teaspoon (1 g) pepper. Leave them at room temperature while you prepare the potatoes, no longer than 30 minutes. Set out the green beans, chop the shallot, and warm the milk.
Boil the potatoes. Place the potatoes in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Add the remaining ½ teaspoon (3 g) salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until a fork slides easily into the largest pieces.
Cook the green beans. While the potatoes simmer, put the beans and 1 tablespoon (15 ml) water in a large skillet. Cover and cook over medium heat for 4–6 minutes, until bright green and crisp-tender. Uncover, let any remaining water evaporate, and add half the remaining butter (1 tablespoon/14 g) and the garlic. Toss for 30–60 seconds, then stir in the lemon juice and a pinch of salt. Transfer to a serving dish and cover loosely.
Mash the potatoes. Drain thoroughly and return the potatoes to the hot pan for about 1 minute, shaking the pan gently to dry excess moisture. Mash until smooth, then stir in the warm milk, sour cream, and remaining ¼ teaspoon (about 1 g) pepper. Taste and add salt if needed. Cover and keep warm; do not leave cooked potatoes at room temperature for more than 2 hours.
Sear the steaks. Heat a heavy skillet over medium-high until hot. Add the oil, then the steaks. Sear without moving for 3–5 minutes per side, adjusting the heat if the pan smokes heavily. For an accurate safety check, insert a food thermometer into the thickest part of each steak. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. If a steak has not reached that temperature, continue cooking and check again. Transfer the steaks to a clean plate and rest for 3 minutes.
Make the pan sauce. Carefully pour off excess fat, leaving about 1 teaspoon in the skillet. Set the pan over medium heat, add the shallot, and cook for 1–2 minutes until softened. Stir in the flour and cook for 30 seconds. Slowly whisk in the wine, scraping up browned bits, then whisk in the broth and Dijon. Simmer for 4–6 minutes, stirring, until lightly thickened. Turn off the heat and whisk in the remaining 1 tablespoon (14 g) butter. Taste and adjust seasoning. For a smooth sauce, strain it; otherwise, serve as is.
Plate the dinner. Slice the steaks across the grain, if desired. Spoon the sauce over or alongside the beef, add generous portions of mashed potatoes and green beans, and finish with parsley if using. Serve promptly.

Tips

Use steaks of similar thickness so they cook at roughly the same rate. If one is thinner, check it earlier with a thermometer.
Dry steak browns better. If you have time, season it and refrigerate it uncovered for up to 8 hours; bring it out only while the potatoes get started.
For the smoothest sauce, whisk the broth in gradually after the flour is cooked. If it becomes too thick, loosen it with a splash of broth; if thin, simmer it briefly.
Warm the milk before adding it to the potatoes, and avoid overworking them. Vigorous mixing can make mashed potatoes gluey.

Serving Suggestions

Serve this as a plated dinner with steak, a scoop of potatoes, and green beans, keeping extra sauce at the table. A simple leafy salad with a sharp vinaigrette makes a fresh counterpoint to the rich sauce and creamy potatoes. Crusty bread is useful for the remaining sauce, while a glass of the same dry red wine used in the pan is an optional pairing. For an alcohol-free table, use broth in the sauce and offer sparkling water or iced tea.

Variations

Rib-eye or strip steak can replace sirloin; their fat content and thickness affect cooking time, so follow the thermometer rather than the clock. For a mushroom variation, sauté 6 ounces (170 g) sliced mushrooms after the shallot softens, then continue with the flour and liquids. Use vegetable broth instead of beef broth for a lighter-tasting sauce, or leave out the wine and use broth alone. To make the sides dairy-free, mash the potatoes with ⅓ cup (80 ml) warmed unsweetened oat milk and 2 tablespoons (30 ml) olive oil instead of milk, sour cream, and butter; the flavor will be less tangy and buttery. For a smaller meal, halve the ingredients and use a smaller skillet, checking steak temperature in the same way.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers. Store steak, sauce, potatoes, and beans separately when possible; cooked leftovers keep for 3–4 days in the refrigerator. Freeze for up to 2–3 months for best quality, though potatoes may become grainy after thawing. Thaw frozen portions in the refrigerator. Reheat leftovers to 165°F (74°C): warm steak slices and sauce gently in a covered skillet with a splash of broth, stirring the sauce, and heat potatoes and beans separately until steaming hot. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Can I make parts of this dinner ahead?
Yes. Peel and cut the potatoes up to a day ahead and keep them submerged in cold water in the refrigerator; drain before cooking. The beans can be trimmed and the shallot chopped ahead. For best texture, cook the steak and finish the sauce just before serving.

How do I know when the steak is done?
Use a food thermometer in the thickest part of each steak. For this recipe, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. Steak thickness, pan temperature, and starting temperature all change cooking time, so minutes alone are not a reliable doneness test.

Can I use cooking wine or skip the wine?
Skip cooking wine, which is often salty, and use a dry red wine you would drink or use ½ cup (120 ml) additional broth. Without wine, the sauce will be less aromatic and fruity; a small splash of balsamic vinegar can add acidity, but use it sparingly.

What can I use instead of Yukon Gold potatoes?
Russet potatoes work and mash fluffier, while red potatoes make a denser, slightly textured mash. If using red potatoes, you can leave the skins on and mash gently. Keep the same total weight and cook until fork-tender.

Can I cook the steak in advance?
For the best texture, cook it shortly before serving. If you need to prepare it ahead, chill it promptly and reheat sliced steak gently with sauce; heat leftovers to 165°F (74°C). Reheating to that temperature may make the beef more done than intended.

How can I make the sauce without flour?
Omit the flour and simmer the wine and broth until reduced by about one-third, then whisk in the butter off the heat. The sauce will be thinner and glossier rather than flour-thickened. Keep the simmer gentle to avoid reducing it too far.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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The Nines Dinner Menu: A Cozy Steakhouse-Inspired Meal