Steaks & Brown Butter Sauce with Mashed Potatoes & Fried Rosemary
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Steaks & Brown Butter Sauce

with Mashed Potatoes & Fried Rosemary

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
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This classic dish is elevated by a rich,  nutty sauce made from brown butter and garlic—plus a sprinkle of delicately crispy, pan-fried rosemary. The sophisticated toppings deliciously bring together our juicy steaks, smooth mashed potatoes, and tender roasted carrots.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems. 

Roast the carrots:
2 Roast the carrots:

Line a sheet pan with foil. Place the carrot 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. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes and 1 smashed garlic clove 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 the fromage blanc 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.

Fry the rosemary:
4 Fry the rosemary:

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

Cook the steaks:
5 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. To the pan of reserved rosemary oil, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until 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. 

Make the pan sauce & serve your dish:
6 Make the pan sauce & serve your dish:

While the steaks rest, to the pan of reserved fond, add the butter and remaining smashed garlic clove. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; stir in the vinegar (carefully, as the liquid may splatter). Carefully remove the garlic clove. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and mashed potatoes. Top the steaks and potatoes with the pan sauce. Garnish with the fried rosemary. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems. 

2 Roast the carrots:

Line a sheet pan with foil. Place the carrot 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. Remove from the oven.

Roast the carrots:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes and 1 smashed garlic clove 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 the fromage blanc 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.

4 Fry the rosemary:

Meanwhile, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

Fry the rosemary:
Cook the steaks:
5 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. To the pan of reserved rosemary oil, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until 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. 

6 Make the pan sauce & serve your dish:

While the steaks rest, to the pan of reserved fond, add the butter and remaining smashed garlic clove. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; stir in the vinegar (carefully, as the liquid may splatter). Carefully remove the garlic clove. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and mashed potatoes. Top the steaks and potatoes with the pan sauce. Garnish with the fried rosemary. Enjoy!

Make the pan sauce & serve your dish: