HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak With Demi Reduction
Seared Steak with Demi Reduction

Seared Steak with Demi Reduction

Garlic Mashed Potatoes & Honey-Roasted Carrots

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Hankering for a plate of good ol’ steak and potatoes? We’ve got what you need and then some. As the title would suggest, this protein is paired with “the works” — basically, everything you could ever hope for in a steak dinner. There’s creamy garlic mashed potatoes, roasted carrots tossed with honey, and perfectly seared steak (of course). And on top? Beef demi-glace, scallions, and sour cream mingle to create a rich elixir you’ll want to drizzle over everything. And now you can!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ranch Steak

12 ounce

Yukon Gold Potatoes

6 tablespoon

Sour Cream


12 ounce


1 clove


1 unit

Beef Demi-Glace


2 unit


2 teaspoon


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate65 g
Sugar23 g
Dietary Fiber9 g
Protein36 g
Cholesterol155 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Potato Masher
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inchthick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.


Toss carrots on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until tender and golden brown at edges, 20-25 minutes. Remove from oven. Drizzle with honey; toss to coat.


Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot over medium heat. Add garlic; cook until fragrant, 1 minute. Return potatoes to pot; mash with 2 packets sour cream (4 packets for 4; you’ll use the rest later) until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.


While potatoes cook, pat steak dry with paper towels. Season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over mediumhigh heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and let rest 5 minutes. Wash out pan.


Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak. Add scallion whites; cook until softened, 1-2 minutes. Stir in demi-glace, 2 TBSP water (4 TBSP for 4), and any resting juices from steak; bring to a simmer, 1 minute. Turn off heat; stir in remaining sour cream. Taste and season with salt and pepper.


Slice steak against the grain. Divide steak, mashed potatoes, and carrots between plates. Spoon sauce over steak and potatoes. Sprinkle with scallion greens and serve.