Seared Steaks & Creamy Dijon Pan Sauce with Mashed Potatoes

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

2 Flank Steaks

¾ lb Potatoes

1 Shallot

¾ lb Carrots

½ oz Salted Butter

1 Tbsp Sherry Vinegar

¼ cup Cream

2 tsps Honey

1 Tbsp Dijon Mustard

¼ tsp Crushed Red Pepper Flakes

Instructions

1 Prepare the ingredients & start the sauce Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Halve, peel, and finely chop the shallot. Place in a medium bowl; add the mustard, vinegar, and 1 tablespoon of water. Stir to combine.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook & glaze the carrots Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the honey, 1 tablespoon of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Add the cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and glazed carrots. Top the steaks with the finished sauce. Enjoy!

1 Prepare the ingredients & start the sauce Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Halve, peel, and finely chop the shallot. Place in a medium bowl; add the mustard, vinegar, and 1 tablespoon of water. Stir to combine.

2 Cook & mash the potatoes Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook & glaze the carrots Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the honey, 1 tablespoon of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish the sauce & serve your dish To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Add the cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and glazed carrots. Top the steaks with the finished sauce. Enjoy!

Nutrition

• Calories: 680