Seared Steak

Name: Seared Steak with Demi Reduction served with Garlic Mashed Potatoes & Honey-Roasted Carrots
Yield: 2 servings
Ingredients: 12 oz Carrot; 12 oz Potato; 6 tbsp Sour Cream; 10 oz Steak; 1 unit Beef Demi-Glace; 1 clove Garlic; 2 tsp Honey; 2 unit Scallions; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp

with Demi Reduction served with Garlic Mashed Potatoes & Honey-Roasted Carrots

By Recipe0 System

Hankering for a plate of good ol’ steak and potatoes? We’ve got what you need and then some! Yep, our chefs have officially perfected the classic pairing. There’s creamy garlic mashed potatoes, roasted carrots tossed with honey, and perfectly seared steak (of course). And on top? Beef demi-glace, scallions, and sour cream mingle to create a rich and savory elixir you’ll want to drizzle over everything. And now you can!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

12 oz Carrot
12 oz Potato
6 tbsp Sour Cream
10 oz Steak
1 unit Beef Demi-Glace
1 clove Garlic
2 tsp Honey
2 unit Scallions
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
2

Toss carrots on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper.

Roast on top rack until tender and golden brown at edges, 20-25 minutes.

Drizzle with honey; carefully toss to coat.
3

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain.

Melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, 1 minute.

Return drained potatoes to pot; mash with 2 packets sour cream (4 packets for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. (You’ll use the rest of the sour cream later.) Season with salt and pepper.

Keep covered off heat until ready to serve.
4

While potatoes cook, pat steak* dry with paper towels. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest for 5 minutes. Wash out pan.
5

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add scallion whites; cook until softened, 1-2 minutes.

Stir in demi-glace, 2 TBSP water (4 TBSP for 4), and any resting juices from steak; bring to a simmer, 1 minute.

Turn off heat; stir in remaining sour cream. Taste and season with pepper.
6

Slice steak against the grain.

Divide steak, mashed potatoes, and carrots between plates. Spoon sauce over steak and potatoes. Sprinkle with scallion greens and serve.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.