Name: Pan-Seared Sirloin with Mushroom–Sherry Pan Sauce, Lemon-Herb Roasted Potatoes & Honey-Roasted Carrots (Low-Sodium, Kidney-Friendly)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modern American (French technique influence)
Ingredients: 600 g beef sirloin, trimmed; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 200 g cremini or button mushrooms, sliced; 1 large (≈50 g) shallot, finely chopped; 3 cloves garlic, minced; 240 ml (1 cup) low-sodium beef broth; 60 ml (1/4 cup) dry sherry or dry white wine (optional); 1 tbsp balsamic vinegar; 500 g baby potatoes, halved; 300 g carrots, peeled and cut into 1-inch pieces; 2 tsp (or 4 small sprigs) fresh thyme leaves; 1 tsp fresh rosemary, chopped; 1 whole lemon (zest and juice); 1 tsp black pepper, freshly ground; 1/4 tsp kosher salt (optional — use sparingly or omit for strict low-sodium); 1/2 tsp smoked paprika (optional, for warmth); 2 tbsp fresh parsley, chopped (for garnish)

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