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

Steaks & Brown Butter Sauce

with Mashed Potatoes & Fried Rosemary

35 MIN
+$10.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Tenderloin Steaks
    includes two 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Tenderloin Steaks

    From the Test Kitchen

    This classic dish is elevated by a rich, nutty sauce made from brown butter and garlic, and a sprinkle of delicately crispy, pan-fried rosemary. The sophisticated toppings deliciously bring together our juicy steaks, smooth mashed potatoes, and tender roasted carrots.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1140 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Steaks & Brown Butter Sauce with Mashed Potatoes & Fried Rosemary
    Title
    • 2 8-Oz Pasture-Raised Tenderloin Steaks
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • 1 bunch Rosemary
    • ¾ lb Potatoes
    • ¾ lb Carrots
    • 1 Tbsp Apple Cider Vinegar
    • ¼ cup Buttermilk
    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel the carrots; halve lengthwise, then 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 buttermilk 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 both sides. To the pan of reserved rosemary oil, add a drizzle of olive oil; heat on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side 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; 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.

    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 discard 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! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel the carrots; halve lengthwise, then 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 buttermilk 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 both sides. To the pan of reserved rosemary oil, add a drizzle of olive oil; heat on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side 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; 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.

    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 discard 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
    Browse Steps
    1 of 6