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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
2 clove
Garlic
12 ounce
Carrots
4 ounce
Button Mushrooms
16 ounce
Yukon Gold Potatoes
6 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Bavette Steak
1 unit
Beef Demi-Glace
(Contains Milk)
2 teaspoon
Dijon Mustard
2 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Sugar
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Mince garlic. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Peel and dice potatoes into ½-inch pieces. TIP: For speedier spud prep, skip the peeling.
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast, flipping halfway through, until browned and tender, 25-30 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes, then drain well. Return potatoes to pot.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat pot with drained potatoes over low heat. Stir in sour cream, salt, and pepper. Mash until smooth. Keep covered until ready to serve. Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board and set aside to rest.
Add 1 TBSP butter and mushrooms to pan used for steak over mediumhigh heat. Cook, stirring, until softened, 2-4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in demi-glace and ¼ cup water (⅓ cup water for 4 servings). Bring to a boil, then reduce heat to a simmer. Stir in mustard. Simmer until slightly thickened, 3-4 minutes. Season with salt and pepper.
Slice steak against the grain. Divide potatoes, carrots, and steak between plates. Top potatoes with caramelized onion. Top steak with sauce, making sure to include mushrooms.