German-Style Steak with Creamy Dijon Sauce
plus Rosemary Potatoes & Roasted Carrots
- Milk
Seared ranch-seasoned steak is finished in the oven, then thinly sliced and served alongside rosemary roasted potatoes and tender caramelized carrots. A quick Dijon cream sauce, whisked together in the same pan used for the steak, captures all the savory fond for a rich, tangy finish. Chopped parsley adds a fresh, bright note to this German-inspired plate.
Ingredients
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
10 ounce
Ranch Steak
4 ounce
Cream Sauce Base
(Contains: Milk)
0.13 ounce
Rosemary
9 ounce
Carrot
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the rosemary (all for 4 servings).
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.
Toss potatoes on empty side of sheet with a large drizzle of oil, chopped rosemary, a pinch of salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat steak* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a second baking sheet. Wipe out pan.
Roast steak on middle rack until cooked through, 5-8 minutes. Transfer to a cutting board.
Meanwhile, roughly chop parsley.
Once veggies and steak are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for steak over medium-high heat.
Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
Thinly slice steak against the grain.
Divide steak, potatoes, and carrots between plates in separate sections. Spoon sauce over steak and potatoes and sprinkle with parsley. Serve.
