with sour cream mashed potatoes and roasted carrots
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Fire up the Google and look for a beef bourguignon recipe (or, for the fancy pants, boeuf bourguignon). Nothing but thirty-five ingredient lists, hours and hours of labor on each step, and a rating of “difficult” or “you better be just out of culinary school to try this.” Daunting. Discouraging. Ditch those; we've got all the flavors of bourguignon in this steak meal, tender, rich, and delightful. Save the Google for the WebMD fright-fests; this is the only bourguignon you'll need.
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You Will Need
Before You Cook
Prepare Ingredients and Cornstarch Slurry
Peel and cut potatoes into 1" dice.
Peel, trim, and cut carrot into ¼" slices on an angle.
Prepare cornstarch slurry by combining cornstarch, beef demi-glace, and ¾ cup water in a mixing bowl. Set aside.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Potatoes
Bring a small pot with diced potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 12-16 minutes.
Drain potatoes in a colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce) and mash until smooth. Season with ¼ tsp. salt. Cover and set aside.
While potatoes simmer, roast carrot.
Roast the Carrot Slices
Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender and slightly caramelized, 14-16 minutes.
While carrot slices roast, cook steaks.
Cook the Steaks
Place a medium pan over medium heat.
Add 2 tsp. olive oil and steaks to hot pan. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 5 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear steaks to medium-high heat. Add mushrooms to hot pan. Stir occasionally until softened, 3-5 minutes.
Add red cooking wine and cook until mostly evaporated.
Stir cornstarch slurry and add to pan. Cook until slightly thickened, 2-3 minutes.
Remove from burner and stir in remaining butter.
Plate dish as pictured on front of card. Bon appétit!