Making:
Seared steak with Demi reduction served with garlic mashed potatoes & honey roasted carrots
Here's what you get:
Seared steak with Demi reduction served with garlic mashed potatoes & honey roasted carrots
Here's what you get:
Carrots (not used)
Yukon Gold potato
Scallion
Garlic
Honey
Sour cream
Ranch steak (not used)
Beef demi-glace
Substitutes:
20 oz steaks
2 oz Scallion
4 oz Kerrygold Skeilig cheese
8.9 oz baby carrots
2 oz green beans
The carrots:
To start the oven with preheat it to 425 degrees. The carrots were tossed on a baking sheet with oil and seasoned with salt and pepper. These were roasted for 25 minutes once done they were removed from the oven and drizzled/tossed with honey.
The protein:
The steaks were seasoned with salt and pepper and cooked in a pan at medium-high heat for 8 minutes per side then left to rest for 5 minutes.
The potatoes:
The potatoes were boiled in water for 20 minutes were removed from the pan. One tablespoon of butter and the garlic were added to the pan and cook together until fragrant. The potatoes were then added to the pot and mashed and mixed with the sour cream and half of the cheese.
The sauce:
In the same pan where the steaks were cooked 1 tbsp of butter with added along with the scallion whites these were cooked until softened. Next into the pan was the demi glace and two tablespoons of water. This was brought to a simmer once there the heat was turned off and the sour cream was added. The sauce was cooked for an additional 3 minutes.
To plate the rest of the cheese and some scallions were added to the potatoes. The steak was topped with the sauce.
The plate:
- Kris
The carrots:
To start the oven with preheat it to 425 degrees. The carrots were tossed on a baking sheet with oil and seasoned with salt and pepper. These were roasted for 25 minutes once done they were removed from the oven and drizzled/tossed with honey.
The protein:
The steaks were seasoned with salt and pepper and cooked in a pan at medium-high heat for 8 minutes per side then left to rest for 5 minutes.
The potatoes:
The potatoes were boiled in water for 20 minutes were removed from the pan. One tablespoon of butter and the garlic were added to the pan and cook together until fragrant. The potatoes were then added to the pot and mashed and mixed with the sour cream and half of the cheese.
The sauce:
In the same pan where the steaks were cooked 1 tbsp of butter with added along with the scallion whites these were cooked until softened. Next into the pan was the demi glace and two tablespoons of water. This was brought to a simmer once there the heat was turned off and the sour cream was added. The sauce was cooked for an additional 3 minutes.
To plate the rest of the cheese and some scallions were added to the potatoes. The steak was topped with the sauce.
The plate:
- Kris
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