Sunday Supper Pot Roast Steak with mashed potatoes & roasted carrots and peas
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 oz. Carrot
- 2 Russet Potatoes
- 2 oz. Sour Cream
- 2 Sirloin Steaks
- 2 tsp. Beef Demi-Glace
- 1 tsp. Pot Roast Seasoning
- ⅗ oz. Butter
- 4 oz. Peas
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel, trim, and cut carrot into ½" pieces. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast in hot oven until tender and slightly caramelized, 34-36 minutes. While carrot roasts, prepare mashed potatoes.
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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 a colander and return to pot. Add sour cream and mash until smooth. Season with ¼ tsp. salt, cover, and set aside. While potatoes simmer, sear steaks.
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Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned on both sides and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate. Rest at least 3 minutes. Reserve pan; no need to wipe clean. While steaks rest, make gravy.
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Return pan used to sear steaks to medium-high heat. Add ½ cup water, demi-glace, accumulated juices from resting steaks, and pot roast seasoning to pan and bring to a boil. Stir occasionally until slightly thickened, 2-3 minutes. Remove pan from burner. Swirl in butter.
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Add peas to baking sheet with roasted carrot and return to oven. Roast until peas are warmed through, 2-3 minutes. Plate dish as pictured on front of card, garnishing potatoes and steak with sauce. Bon appétit!