Steak & Roasted Garlic–Rosemary Butter
with Mashed Sweet Potatoes & Spinach Salad
- Milk
- Tree Nuts
We’re taking things to the height of rich deliciousness with compound butter—that’s butter mixed with herbs and seasonings. For chefs, this ingredient is the ultimate secret weapon, because it’s just about the easiest and most instantaneous way to sauce up a dish. Here, the butter is mixed with roasted garlic and rosemary, plus chives and mustard, then it’s dolloped onto a seared juicy beef tenderloin to make it taste so incredibly rich you might find yourself adding it to everything! On the side are creamy sweet potatoes mashed with crème fraîche and a crisp spinach salad with crunchy walnuts in a bright mustard-shallot vinaigrette.
Ingredients
¼ ounce
Rosemary
2 clove
Garlic
2 unit
Sweet Potatoes
1 unit
Shallot
¼ ounce
Chives
2 tablespoon
Crème Fraîche
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
2 teaspoon
Dijon Mustard
10 ounce
Beef Tenderloin Filets
½ ounce
Walnuts
(Contains: Tree Nuts)
5 ounce
Spinach
2 ounce
Dried Cherries
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
7 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Cut 6 TBSP butter (12 TBSP for 4 servings) into ½-inch pieces; place in a medium bowl and bring to room temperature. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4). Peel garlic. Place rosemary and garlic in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on top rack until garlic is softened, 12-15 minutes. • Meanwhile, dice sweet potatoes into ½-inch pieces. Peel and finely chop half the shallot (whole shallot for 4). Finely chop chives.
• While garlic roasts, place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. • Mash sweet potatoes with crème fraîche and 1 TBSP butter, adding splashes of reserved sweet potato cooking liquid, until smooth and creamy. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
• While sweet potatoes cook, in a large bowl, whisk together vinegar, shallot, half the mustard (you’ll use the rest later), 2 TBSP olive oil, ¼ tsp sugar, salt, and pepper (4 TBSP olive oil and ½ tsp sugar for 4 servings). Set aside.
• Once garlic and rosemary are done roasting, transfer to bowl with softened butter. Mash with a fork until garlic is incorporated and butter is mostly smooth. • Stir in chives, remaining mustard, and a pinch of salt and pepper until combined.
• Lay a piece of plastic wrap on a work surface. Transfer garlic rosemary butter to bottom third of plastic wrap. (For 4 servings, divide between two pieces of plastic wrap.) Spread into a 6-by-1-inch rectangle (two rectangles for 4), leaving at least a 2-inch border all the way around. • With long end of butter rectangle facing you, lift up corners of plastic wrap closest to you and slowly push up and then away so butter folds onto itself. Holding ends of plastic wrap, gently roll butter back and forth on work surface, forming a log (make sure you don’t spiral the plastic wrap into the butter). Twist plastic-wrap ends to seal. • Place butter in freezer until firm but sliceable, 10-15 minutes.
• Meanwhile, pat steak* dry with paper towels and season generously 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, 4-7 minutes per side. Transfer to a cutting board; tent with foil and let rest 4-5 minutes.
• While steak rests, roughly chop walnuts. Add walnuts and spinach to bowl with vinaigrette; toss to coat. • Unwrap garlic rosemary butter. Slice into 6 even pieces (12 pieces for 4 servings). • Thinly slice steak against the grain. • Divide salad, mashed sweet potatoes, and steak between plates. Sprinkle salad with dried cherries and top steak with 1-2 slices garlic rosemary butter. TIP: Store remaining garlic rosemary butter in an airtight container in the refrigerator for up to 7 days.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the garlic rosemary butter, calling it a "game changer" that beautifully complemented the steak 🍽️.
- Ease of prep: Some found it time-consuming, especially making the compound butter. Consider preparing the butter ahead of time.
- Suggestions: For deeper flavor, try adding maple syrup or brown sugar to the sweet potatoes.
- Portions: The spinach salad was plentiful, but a few wished for more steak or an extra sweet potato.
- Texture: Several noted the steak was tender, though some found it tough; cooking time may need adjusting.
Reviews from our home cooks
Really liked the mashed sweet potato, the garlic rosemary butter, and the vinaigrette that was made for this meal. Flavors were tasty and strong. Now, my toddlers didn't appreciate the complex flavors as much, but did enjoy the steak and had some of the sweet potato.
The steaks were absolutely delicious and the garlic-rosemary butter complemented the flavor of the meat beautifully. Our favorite meal from Hello Fresh so far.
The mashed sweet potatoes were soul warming and filling. The steak was on the tough side but tasty. The garlic rosemary butter was more time consuming so this would be a weekend dish when we have more free time. We always love a light salad on the side so that's great too.
Steak was delicious; however making the garlic rosemary butter I found a little time consuming, had I read the recipe card, I would've made the butter ahead of time or even the day before making the meal. Love sweet potatoes but prefer roasted instead of mashed. The spinach salad was delicious as well.
There has to be a better way to prep the garlic and rosemary than heating an entire oven to 425 to bake it for 12-15 min. Love the steak and the sweet potatoes. Did not make the salad. Not exactly certain what a shallot is, but the dried, crusty looking thing that might have been part of a stick did not look appealing. I'll cook the spinach another day.
Was surprised with how much we liked the cherries in the spinach salad. Also, the butter for the steaks was delicious. Glad to have extra for another meal!
Mashed sweet potatoes and steak was perfect! The salad though we'd rather have the instruction to drizzle as the person wants instead of tossing the whole salad in it as it was a bit too much all over.
The sweet potato mash came out a little baby food-esque, but that could have been user error. The steak with the butter was divine.
This was fun and delicious. Making the butter was a great new thing to learn.
Lots of steps, but the rosemary butter was worth the extra time!
