Rosemary Demi-Glace Steak
with Mashed Potatoes & Roasted Veggies
- Milk
These, friends, are not your average pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and onion wedges to round everything out. Prepare for a flavor explosion.
Ingredients
1 unit
Red Onion
12 ounce
Carrot
10 ounce
Bavette Steak
6 ounce
Parsnip
¼ ounce
Rosemary
1 unit
Chicken Demi-Glace
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots, parsnips, and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 25-30 minutes.
• Meanwhile, pat pork* dry with paper towels. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings).
Swap in steak for pork; cook to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Slice pork crosswise. • Divide pork and veggies between plates. Top pork with sauce and serve.
Thinly slice steak against the grain.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rosemary demi-glace sauce, calling it "delicious" and "phenomenal," though some found it too strong or sweet.
- Ease of prep: Customers appreciated how quick and easy this meal was to make, with several noting it felt like restaurant-quality food.
- Suggestions: Consider adding more parsnips; many wished for a larger portion compared to the carrots 🥕.
- Leftovers: Some found the portion sizes small, especially the pork chops, and wished for more filling sides.
- Veggies: Roasted root vegetables were a hit, with many enjoying their first taste of parsnips; cook carrots longer for ideal tenderness.
Reviews from our home cooks
Very good. The roasted carrots and parsnips were delicious and full of flavor, roasted veggies are always better. The rosemary demi-glace was easy and delicious.
Didn't expect the Rosemary Demi-Glace to be SO GOOD!! It even made those in my household who hate veggies, eat their veggies!
Another yummy hit! So far, I have not been disappointed with my choices. The Demi Glace was delicious. Never roasted red onion before but it was a perfect pairing with carrots and parsnips.
This was my little family's first time having a parsnip, and it was pretty cool, tasted very nice roasted up with the onions and carrots, and the pork chops with that rosemary glace were very nice.
The demi-glace sauce and parsnips surprised me! I absolutely loved this dish. I'm not a huge pork chop fan, but this was great! I loved having a lot of veggies since I'm trying to eat low carb!
It's a dish with flavors I've never tried before. The parsnips have a bit of spiciness like pepper, which I didn't expect. The demi-glaze is potent in taste and smell; it was either the chicken demi-glace or the rosemary.
Delicious again. The parsnips and onions were a tasty addition. It's amazing how good your veggies are with just salt and pepper for seasoning. The Demi-glaze was perfect. We decided tonight to start the pork chops shortly after putting the veggies in the oven. Then rather than wait for the meat skillet, I used a sauté pan for the glaze. Everything seemed to come together at the same time.
Loved all the veggies, a little heavy on the carrots, but a really nice change from all the potatoes, or broccoli. We really enjoyed the pork with the demi glaze, too.
The chicken demiglace is way too salty, please consider using a different brand or something else. This meal is delicious with the rosemary adding just enough to make the pork savory to the sweetness of the parsnips, carrots, and onions.
This is the 1st Hello Fresh meal I've had so far that's honestly disappointing. Portions are smaller than a kids meal. No seasoning to speak of on the vegetables. The pork chops themselves were quite delicious (albeit incredibly small) cuts of meat, but the demi-glace is so incredibly overpowering, it negated the one bright spot in this dish, and only added to the negative issues. By the online description listed ("creamy mashed potatoes") and the online ingredients listed ("butter"), this dish apparently had mashed potatoes with it at one point? That might have helped with portion size. This one definitely needs to go back to the drawing board; maybe let those chops shine with just a simple rub, zhush up the veggies a little, and add some garlic mashed potatoes to fill the plate out.
