New & Notable

Seared Steaks & Creamy Dijon Pan Sauce

with Mashed Potatoes & Hot Honey Carrots

35 MIN

2 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 sautéing carrots in honey and red pepper flakes 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

2 Steaks
¾ lb Potatoes
1 Shallot
¾ lb Carrots
1 Tbsp Sherry Vinegar
½ oz Salted Butter
1 Tbsp Dijon Mustard
¼ cup Cream
2 tsps Honey
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Halve, peel, and finely chop the shallot. Place in a medium bowl; add the mustard, vinegar, and 1 tablespoon 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 Cook & glaze the carrots

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the honey, 1 tablespoon of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the carrots are glazed and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, 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 glazed carrots. Top the steaks with the finished sauce. Enjoy!