Sunday Supper “Pot Roast” Steak with mashed potatoes, roasted carrots, and peas

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Russet Potatoes
  • 2 oz. Sour Cream
  • 1⅕ oz. Butter
  • 8 oz. Carrots
  • 2 Top Blade Steaks
  • 2 tsp. Beef Demi-Glace
  • 1 tsp. Pot Roast Seasoning
  • 4 oz. Frozen Peas

Directions

  1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a colander in the sink.

  2. Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce), and mash with a potato masher or fork until smooth. Season to taste with a pinch of salt. Cover and set aside.

  3. Peel carrots and halve lengthwise. If carrots are ½" diameter or smaller, leave whole. If larger than 1", quarter. Cut all carrots into 2" long pieces. Place on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and slightly caramelized, 20-25 minutes. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.

  4. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until well-browned, 3-4 minutes per side. Transfer steaks to a plate; they will finish cooking later. Reserve pan; no need to wipe clean.

  5. Add demi-glace, seasoning blend, and ½ cup water to pan and bring to a boil over medium-high heat. Return steaks and any accumulated juices to pan and cook until steaks reach a minimum internal temperature of 145 degrees, 1 ½ minutes per side. Remove steaks from pan, remove pan from burner, and swirl in remaining butter.

  6. Add peas to baking sheet with roasted carrots and return to oven. Bake until peas are warmed through, 2-3 minutes.

  7. Place a serving of mashed potatoes on plate along with carrots and peas. Place steak in front of potatoes. Pour gravy over steak and potatoes.

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