Categories: Meals
Ingredients
- ⅗ oz. Butter
- 1 Russet Potato
- 8 oz. Carrot
- 6 oz. Cremini Mushrooms
- 11/2 tsp. Cornstarch
- 4 tsp. Beef Demi-Glace
- 2 Sirloin Steaks
- 2 oz. Sour Cream
- 2 fl. oz. Red Cooking Wine
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and cut potato into 1" dice.
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Peel, trim, and cut carrot into ¼" slices on an angle. Quarter mushrooms. Combine cornstarch, beef demi-glace, and ¾ cup water in a mixing bowl. Pat steaks dry, and season both sides with a pinch of salt and pepper.
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Bring a small pot with diced potato covered by lightly salted water to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain potato in a colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce) and mash until smooth. Season with ¼ tsp. salt, cover, and set aside. While potato simmers, roast carrot.
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Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and slightly caramelized, 14-16 minutes. While carrot slices roast, cook steaks.
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Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 6-9 minutes per side. Remove steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.
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Return pan used to sear steaks to medium-high heat. Add mushrooms to hot pan. Stir occasionally until softened, 3-5 minutes. Add red cooking wine and cook until mostly evaporated. Stir cornstarch slurry and add to pan. Cook until slightly thickened, 2-3 minutes. Remove from burner and stir in remaining butter. Plate dish as pictured on front of card. Bon appétit!