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Roast Beef & Carrots

with Mashed Potatoes & Dijon Mustard Pan Sauce

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe showcases a satisfying roast, accompanied by two traditional sides—each elevated with a slight twist. First, we’re roasting our carrots with fresh thyme, then tossing them with a bit of honey to highlight their natural sweetness. As for our mashed potatoes, we’re stirring in a touch of tangy crème fraîche and piquant garlic to round out their buttery flavor. A vibrant pan sauce made with sharp Dijon mustard perfectly cuts through the richness of the roast beef.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; cut into 1-inch pieces on an angle. Pick the thyme leaves off the stems; discard the stems.

Sear the beef:
2 Sear the beef:

Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the foil-lined sheet pan.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the beef sears, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter, half the garlic paste and half the crème fraîche; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Roast the beef & carrots:
4 Roast the beef & carrots:

While the potatoes cook, place the carrots and ¾ of the thyme in a bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on the other side of the sheet pan with the seared beef. Roast 27 to 29 minutes, or until the carrots are tender when pierced with a fork and the beef is cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes.

Make the pan sauce:
5 Make the pan sauce:

Once the beef and carrots have roasted for about 20 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mustard, remaining garlic paste, remaining thyme and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat; stir in the remaining crème fraîche and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Carefully transfer the roasted carrots to a bowl; add the honey. Toss to thoroughly coat; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the mashed potatoes, finished carrots and sliced beef between 4 dishes. Transfer the pan sauce to a serving dish and serve on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots; cut into 1-inch pieces on an angle. Pick the thyme leaves off the stems; discard the stems.

2 Sear the beef:

Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the foil-lined sheet pan.

Sear the beef:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the beef sears, add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter, half the garlic paste and half the crème fraîche; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Roast the beef & carrots:

While the potatoes cook, place the carrots and ¾ of the thyme in a bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on the other side of the sheet pan with the seared beef. Roast 27 to 29 minutes, or until the carrots are tender when pierced with a fork and the beef is cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes.

Roast the beef & carrots:
Make the pan sauce:
5 Make the pan sauce:

Once the beef and carrots have roasted for about 20 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mustard, remaining garlic paste, remaining thyme and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat; stir in the remaining crème fraîche and season with salt and pepper to taste.

6 Finish & plate your dish:

Carefully transfer the roasted carrots to a bowl; add the honey. Toss to thoroughly coat; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the mashed potatoes, finished carrots and sliced beef between 4 dishes. Transfer the pan sauce to a serving dish and serve on the side. Enjoy!

Finish & plate your dish: