Categories: Meals
Ingredients
- 1 oz. Butter
- 6 oz. Cremini Mushrooms
- 1 Yellow Onion
- 2 Russet Potatoes
- 2 Sirloin Steaks
- 1 tsp. Coarse Black Pepper
- 2 oz. Sour Cream
- 4 tsp. Beef Demi-Glace
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Quarter mushrooms. Halve and peel onion. Slice halves into thin strips. Peel and cut potatoes into 1" chunks. Pat steaks dry, and season both sides with ¼ tsp. salt. Season one side with coarse pepper.
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Place mushrooms on one side of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Add onion to other side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread mushrooms and onion into single layers on their sides. (Some overlap with onion is ok.) Roast in hot oven until both are browned and softened, 28-32 minutes. While mushrooms and onion roast, make mashed potatoes.
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Bring a medium pot with potatoes covered by lightly salted water to a boil. Cook until tender, 18-20 minutes. Drain in a colander and return to pot. Add sour cream, ⅔ the butter (reserve remaining for sauce), and ¼ tsp. salt. Mash until smooth. Cover and set aside. While potatoes cook, cook steaks.
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Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place steaks in hot pan, peppered-side down. For a flavorful and crispy crust, make sure pan is fully preheated. Cook on one side, 5 minutes. Flip, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.
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Return pan used to cook steaks to medium-high heat. Add demi-glace and ¼ cup water. Stir, then bring to a boil. Boil 1 minute, then remove from burner. Swirl in remaining butter. Plate dish as pictured on front of card, garnishing steak with sauce and potato with onions. Bon appétit!