Carb Conscious

Seared Steaks & Creamy Dijon Pan Sauce

with Honey-Habanero Carrots & Mashed Potatoes

40 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

For a sweet and spicy accompaniment to steaks topped with a creamy dijon pan sauce, we're roasting carrots then tossing them our new honey-habanero spice blend for the perfect balance of flavors. An additional side of classic mashed potatoes finished with a touch of butter rounds out the dish.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Top Sirloin Steaks
1½ lbs Potatoes
2 Shallots
1½ lbs Carrots
1 oz Salted Butter
2 Tbsps Dijon Mustard
½ cup Cream
4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero 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 large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve, peel, and finely chop the shallots. Place in a medium bowl; add the mustard and 2 tablespoons 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 Roast & finish the carrots

Meanwhile, line a sheet pan with foil. Place the carrots 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 browned and tender when pierced with a fork. Transfer to a bowl; add as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Toss to coat.

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 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 finished carrots. Top the steaks with the finished sauce. Enjoy!