New York Strip Steak in a Mushroom Sauce
with Roasted Baby Carrots and Caramelized Onion Mashed Potatoes
Our New York strip steak has such a deep, rich, and gloriously meaty flavor that it could be a stand-alone dish with little more than salt and pepper for seasoning. But we’re still adding some top-notch sides and a full-bodied sauce to this recipe so that it soars above and beyond. Ultra-creamy mashed potatoes and tender roasted carrots make it filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
8 ounce
Carrot
4 ounce
Button Mushrooms
16 ounce
Yukon Gold Potatoes
¼ ounce
Parsley
6 tablespoon
Sour Cream
(Contains Milk)
12 ounce
New York Strip Steak
1 unit
Beef Demi-Glace
(Contains Milk)
1 teaspoon
Dijon Mustard
Not included in your delivery
2 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Thinly slice or mince garlic. Halve carrots lengthwise through stems. Trim, then thinly slice mushrooms. Peel potatoes, then cut into ½-inch cubes. Pick parsley leaves from stems; discard stems. Finely chop leaves.
Toss carrots with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven under tender and slightly charred at edges, 20-25 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes, then thoroughly drain.
Heat a large drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add onion and cook, stirring occasionally, until browned and very soft, about 15 minutes. Add a splash of water every now and then, scraping up any browned bits on bottom. Transfer to a small bowl. Season with salt and pepper.
Return drained potatoes to empty pot. Place over low heat. Mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper. Keep over low heat. Wipe out pan used for onion, then heat a large drizzle of oil in it over medium-high heat. Pat steak dry with a paper towel and season with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side.
Remove steak from pan; set aside. Add 2 TBSP butter and mushrooms to same pan over medium-high heat. Cook, tossing, until softened, 2-4 minutes. Toss in garlic and cook until fragrant, about 1 minute. Stir in demi-glace and ¼ cup water, then bring to a boil. Lower heat and reduce to a simmer. Stir in 1 tsp mustard (we sent more). Simmer until slightly thickened, 1-2 minutes. Remove from heat. Stir in half the parsley.
Season sauce with salt and pepper. Divide potatoes and carrots between plates. Spoon onion over potatoes. Slice steak against the grain, then arrange on top of potatoes and onion. Spoon sauce over steak, making sure to include mushrooms. Garnish with remaining parsley.
