Coffee Rubbed Steak and Brown Butter Mashed Potatoes with roasted carrots and fresh dill
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Russet Potatoes
- 10 oz. Carrot
- 1 Dill Sprig
- 2 Flat Iron Steaks
- 1 Tbsp. Coffee Rub
- 4 fl. oz. Heavy Whipping Cream
- 1⅕ oz. Butter
- 2 tsp. Beef Demi-Glace
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a colander in the sink.
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Peel and cut potatoes into ½" dice. Peel carrots and halve lengthwise. Leave whole if 1" in diameter or smaller. Mince dill (dill stems are tender and can also be minced). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and coffee rub.
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Place carrots on baking sheet and toss with 1 Tbsp. olive oil and ½ tsp. salt. Spread into a single layer and roast until fork tender and carrot tips are charred, 20-25 minutes. While carrots roast, make potatoes.
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Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork tender, 14-16 minutes. Drain potatoes in colander and return to pot with half the browned butter (made while potatoes boil), ½ tsp. salt, and half the heavy cream. Mash with a potato masher or fork, adding remaining cream 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes cook, make brown butter.
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Add butter to a medium non-stick pan over medium heat and cook, stirring occasionally, until it begins to smell “nutty”, turn golden, and brown flecks appear, 5-6 minutes. Remove from pan to a small bowl immediately to prevent burning. Reserve pan to cook steaks; no need to wipe clean.
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Heat pan used to brown butter over medium-high heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until a dark brown crust forms and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. After first 3 minutes of cooking, keep an eye on steak and coffee rub to prevent burning. Remove to a cutting board and rest 5 minutes. Return pan to medium heat (no need to wipe clean), and add demi-glace and ½ cup water. Cook, stirring occasionally, until thick enough to coat back of a spoon, 2-4 minutes.
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Pour sauce on plate and set steak in sauce. Arrange carrots and a scoop of mashed potatoes on plate. Garnish potatoes with remaining browned butter (to taste). Garnish carrots with fresh dill.