This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that\u2019s spooned on top has savory complexity.
\nPrep: 10 Cook: 50<\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/strong><\/p>\n Trim, peel, and cut carrots<\/strong> diagonally into 1-inch-thick pieces. Peel and dice potatoes<\/strong> into \u00bd-inch pieces.<\/p>\n Tip: <\/strong>For speedier spud prep, skip the peeling.<\/p>\n Halve, peel, and thinly slice the onion.<\/strong> Trim and thinly slice mushrooms.<\/strong> Peel and mince garlic.<\/strong><\/p>\n Cook carrots & mash: <\/strong><\/p>\n Toss carrots<\/strong> on a baking sheet with a large drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until browned and tender, 25-30 minutes.<\/p>\n Meanwhile, place potatoes<\/strong> in a medium pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.<\/p>\n Drain and return potatoes<\/strong> to pot. Mash with sour cream<\/strong> until smooth. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Keep covered off heat until ready to serve.<\/p>\n Caramelize onion: <\/strong><\/p>\n While potatoes<\/strong> cook, heat a large drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Add onion,<\/strong> cook, stirring occasionally, until browned and softened, 8-10 minutes.<\/p>\n Add 1 tsp sugar<\/strong> and a splash of water,<\/strong> cook until caramelized,<\/strong> 2- to 3-minutes more. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Turn off heat, transfer to a small bowl. Wipe out pan.<\/p>\n Cook steak: <\/strong><\/p>\n Pat steak<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a large drizzle of oil<\/strong> in pan used for onion<\/strong> over medium-high heat. Add steak<\/strong> and cook to desired doneness, 3- to 6-minutes per side.<\/p>\n Transfer to a cutting board to rest.<\/p>\n Make sauce: <\/strong><\/p>\n Add 1 TBS butter<\/strong> and mushrooms<\/strong> to pan used for steak<\/strong> over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.<\/p>\n Add garlic,<\/strong> cook until fragrant, 30 seconds.<\/p>\n Stir in demi-glace<\/strong> and \u00bc cup water.<\/strong> Bring to a boil, then reduce to a low simmer.<\/p>\n Stir in mustard.<\/strong> Simmer until thickened, 2- to 3-minutes. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Slice steak<\/strong> against the grain.<\/p>\n Divide mashed potatoes, carrots,<\/strong> and steak<\/strong> between plates. Top mashed potatoes<\/strong> with caramelized onion.<\/strong> Top steak<\/strong> with mushroom sauce<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Caramelized Onion Mashed Potatoes & Roasted Carrots Yield: 2 Adapted from: Hello Fresh This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that\u2019s spooned on top has savory complexity. Prep: 10 Cook: 50 12oz carrots 1yellow onion 1clove garlic 14oz sirloin steak 2tsp Dijon mustard 16oz Yukon gold potatoes 4oz button mushrooms 2TBS sour cream 1oz beef demi-glace…<\/p>\n
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