Seared Steaks & Dijon Pan Sauce

with Mashed Potatoes & Roasted Vegetables

40 MIN

+$0.99/serving 4 Servings

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with Ribeye Steak

From the Test Kitchen

The star of this dish is the creamy, dijon pan sauce you'll use to coat simply seared steaks. Garlic-herb mashed potatoes and roasted vegetables topped with parmesan cheese lend further robust flavor to this decadent dish.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
1¼ lbs Potatoes
6 oz Carrots
2 Zucchini
¼ cup Grated Parmesan Cheese
1 Tbsp Whole Grain Dijon Mustard
1 oz Garlic & Herb Flavored Butter
¼ cup Cream
2 Tbsps Vegetarian Worcestershire Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Preheat the oven 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. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve the zucchini lengthwise, then cut crosswise into 2-inch pieces. In a bowl, whisk together the mustard, worcestershire sauce, and 2 tablespoons of water.

2 Roast the vegetables

Transfer the carrot pieces and zucchini pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until 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 butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 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

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, 1 to 2 minutes, or until slightly thickened. Add the cream (shaking the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly 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 roasted vegetables. Top the steaks with the finished sauce. Top the vegetables with the parmesan. Enjoy!

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