Carb Conscious

Seared Steaks & Cherry-Dijon Pan Sauce

with Mashed Potatoes & Roasted Cauliflower

40 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

In this dish, an irresistibly rich pan sauce featuring sweet soy glaze, sour cherry spread, dijon mustard, and more elevates simply seared steaks. It’s all served with roasted cauliflower and a side of creamy mashed potatoes.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1¼ lbs Potatoes
1 head Romanesco Or White Cauliflower
2 Scallions
1 Tbsp Sour Cherry Spread
3 Tbsps Soy Glaze
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Sour Cream
1 Tbsp Whole Grain Dijon Mustard
½ oz Salted Butter
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Cut the white bottoms of the scallions into 1/2-inch pieces; thinly slice the hollow green tops. In a bowl, combine the mustard, sour cherry spread, worcestershire sauce, soy glaze, and 1/4 cup of water.

2 Roast the cauliflower

Line a sheet pan with foil. Place the cauliflower florets and prepared white bottoms of the scallions on the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, 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 sour cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes 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; 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

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish

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 roasted cauliflower. Top the steaks with the finished sauce. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!