Steaks & Blueberry Bourbon Pan Sauce

with Mashed Potatoes & Roasted Carrots

40 MIN

+$7.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

This hearty dish pairs seared steaks with a rich and fruity pan sauce featuring whole grain mustard, worcestershire sauce, and our blueberry bourbon spread. Simple sides of parmesan mashed potatoes and roasted carrots round out the meal.
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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
¾ lb Potatoes
¾ lb Carrots
1 oz Blueberry Bourbon Spread
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
1 Tbsp Whole Grain Dijon Mustard
½ oz Salted Butter

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Preheat the oven to 450°F. Line a sheet pan with foil. 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 crosswise, then quarter lengthwise. In a bowl, combine the mustard, blueberry spread, worcestershire sauce, and 1 tablespoon of water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the parmesan 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 the carrots

Meanwhile, place the carrot sticks on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

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 steak[s] 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, 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. 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 carrots. Top the steaks with the finished sauce. Garnish the carrots and potatoes with the remaining parmesan. Enjoy!