Steak with Mushroom Cream Sauce plus Roasted Potatoes & Carr

• porzioni: 2 servings
• tempo di preparazione: 40 minutes
• tempo totale: 50 minutes

Ingredienti

10 ounce Ranch Steak

1 unit Beef Stock Concentrate

12 ounce Potatoes

1 clove Garlic

4 ounce Button Mushrooms

1 ½ tablespoon Sour Cream

12 ounce Carrots

2 unit Scallions

Olive Oil

Cooking Oil

Butter

Salt

Pepper

Istruzioni

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss potatoes on one side of a baking sheet with a drizzle of olive oil; season generously with salt and pepper. • Toss carrots on empty side of sheet with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack until golden brown and crispy, 20-25 minutes.

• While veggies roast, heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Meanwhile, pat steak* dry with paper towels; season generously all over with salt and pepper. • Once mushrooms are done, heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

• Heat a drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. • Add garlic and scallion whites; cook until fragrant, 30 seconds. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup for 4). • Bring to a simmer, then stir in mushrooms and any resting juices from steak; cook until slightly thickened, 1-2 minutes. • Remove pan from heat. Stir in sour cream until smooth. Season with salt and pepper.

• Slice steak against the grain. • Divide steak, potatoes, and carrots between plates. Spoon pan sauce over steak. Garnish with scallion greens and serve. Steak is fully cooked when internal temperature reaches 145°.

Nutrizione

• Calorie: 640 kcal
• Grassi Totali: 35 g
• Grassi Saturi: 14 g
• Colesterolo: 110 mg
• Sodio: 1010 mg
• Carboidrati Totali: 52 g
• Fibra Alimentare: 8 g
• Zuccheri Totali: 14 g
• Proteine: 33 g