Steak & Roasted Garlic Pan Sauce

Name: Steak & Roasted Garlic Pan Sauce with Mashed Potatoes & Broccoli
Yield: 2 servings
Ingredients: 4 1/2 tbsp Sour Cream; 12 oz Potato; 10 oz Steak; 8 oz Broccoli; 1 unit Beef Demi-Glace; 1 clove Garlic; 1/4 oz Chives; 1 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp

with Mashed Potatoes & Broccoli

By Recipe0 System

Serious about steak? So are our chefs! That’s why they took it to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left in the pan after cooking the meat) to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 1/2 tbsp Sour Cream
12 oz Potato
10 oz Steak
8 oz Broccoli
1 unit Beef Demi-Glace
1 clove Garlic
1/4 oz Chives
1 tsp Olive Oil, tsp
2 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place whole clove in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.
3

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.
4

While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.

Add steak and cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.
5

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste); cook for 1 minute.

Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat.

Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
6

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Steak is fully cooked when internal temperature reaches 145º.

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