Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you\u2019ll want to drizzle over just about everything\u2026 especially the chive-flecked mashed potatoes and roasted broccoli on the side.
\nPrep: 5 Cook: 40<\/p>\n
Adjust rack to middle position and preheat oven to 425\u00b0F. Wash and dry produce.<\/strong><\/p>\n Cut broccoli florets<\/strong> into bite-size pieces if necessary. Dice potatoes<\/strong> into \u00bd-inch pieces. Thinly slice chives.<\/strong><\/p>\n Peel garlic.<\/strong> Place the whole clove<\/strong> in the center of a small piece of foil, drizzle with olive oil<\/strong> and season with salt<\/strong> and pepper.<\/strong> Cinch into a packet.<\/p>\n Roast garlic & broccoli: <\/strong><\/p>\n Place garlic<\/strong> foil packet on a baking sheet.<\/p>\n Toss broccoli<\/strong> on same sheet with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on middle rack until browned and tender, 15-20 minutes.<\/p>\n Make mashed potatoes: <\/strong><\/p>\n Meanwhile, place potatoes<\/strong> in a large pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.<\/p>\n Reserve \u00bd cup potato cooking liquid<\/strong>, then drain and return potatoes<\/strong> to pot. Mash with sour cream, salt,<\/strong> and pepper<\/strong> until smooth and creamy, adding reserved potato cooking liquid<\/strong> a splash at a time as needed.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Cook steak: <\/strong><\/p>\n While potatoes<\/strong> cook, pat steak<\/strong> very dry with paper towels, season with salt<\/strong> and pepper.<\/strong> Heat a drizzle of oil<\/strong> in a large pan over medium-high heat.<\/p>\n Add steak<\/strong> and cook to desired doneness, 5- to 7-minutes per side.<\/p>\n Turn off heat, transfer steak<\/strong> to a cutting board to rest for at least 5 minutes. Wipe out pan.<\/p>\n Make sauce: <\/strong><\/p>\n Once garlic<\/strong> is done, carefully transfer to a cutting board and mash with a fork until smooth.<\/p>\n Melt 1 TBS butter<\/strong> in pan used for steak<\/strong> over medium heat. Add mashed garlic<\/strong> (start with half and add more to taste), cook for 1 minute.<\/p>\n Stir in demi-glace<\/strong> and \u00bc cup water.<\/strong> Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.<\/p>\n Stir in another 1 TBS butter<\/strong> and any resting juices<\/strong> from steak.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Slice steak<\/strong> against the grain. Fold half the chives<\/strong> into mashed potatoes.<\/strong><\/p>\n Divide potatoes, broccoli,<\/strong> and steak<\/strong> between plates. Top steak<\/strong> and potatoes<\/strong> with sauce.<\/strong> Garnish with remaining chives<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Mashed Potatoes & Broccoli Yield: 2 Adapted from: Hello Fresh Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you\u2019ll want to drizzle over just about everything\u2026 especially the chive-flecked mashed potatoes and roasted broccoli on the side. Prep: 5 Cook: 40 12oz Yukon gold potatoes 8oz broccoli florets 6TBS sour cream 1oz beef demi-glace \u00bcoz chives 1clove garlic 14oz sirloin steak salt & pepper olive oil cooking oil butter Prep: Adjust rack to…<\/p>\n
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