Steaks & Brown Butter Sauce with Mashed Potatoes & Fried Ros

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

2 Steaks

2 cloves Garlic

¾ lb Carrots

1 bunch Rosemary

2 Tbsps Butter

1 Tbsp Apple Cider Vinegar

¾ lb Golden Or Red Potatoes

Instructions

1 Prepare the ingredients: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems; discard the stems.

2 Roast the carrots: Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes: While the carrots roast, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Fry the rosemary: While the potatoes cook, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

5 Cook the steaks: While the potatoes continue to cook, pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

6 Make the pan sauce & serve your dish: While the steaks rest, add the butter and remaining smashed garlic clove to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. Carefully remove the garlic clove. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and mashed potatoes. Top with the pan sauce and fried rosemary. Enjoy!

1 Prepare the ingredients: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems; discard the stems.

2 Roast the carrots: Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes: While the carrots roast, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Fry the rosemary: While the potatoes cook, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

5 Cook the steaks: While the potatoes continue to cook, pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

6 Make the pan sauce & serve your dish: While the steaks rest, add the butter and remaining smashed garlic clove to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the vinegar (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. Carefully remove the garlic clove. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and mashed potatoes. Top with the pan sauce and fried rosemary. Enjoy!

Nutrition

• Calories: 580