“Love grows where my Rosemary goes,” are the lyrics to an old ditty you can't possibly remember. (It's from all the way back in, gasp, 1970.) Does love grow where rosemary goes? Probably not, but flavor certainly does; that aromatic herb, woody and peppery, and complete perfection when combined with a wine-based cream sauce and spooned over a succulent steak. Peas and cheddar mashed potatoes round out a meal that'll have you humming another 1970 ditty, “I think I love you.”
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Potatoes
Peel and cut potatoes into 1" dice.
Bring a small pot with potatoes and whole garlic cloves covered by 4 cups water and 2 tsp. salt to a boil over high heat. Cook until fork-tender, 12-16 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes and garlic in a colander and return to pot. Add cheese, half the cream (reserve remaining for sauce), and a pinch of salt and pepper. Mash until desired consistency is reached. If potatoes are dry, add reserved potato cooking water 1 Tbsp. at a time. Cover and set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem top 2" of rosemary, leaving remaining rosemary whole. Mince leaves.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil.
Wipe pan clean and reserve.
Cook the Peas
Place a small pan over medium-high heat and add 1 tsp. olive oil. Add peas to hot pan and stir occasionally until warmed through, 1-2 minutes.
Season with ¼ tsp. salt and a pinch of pepper and remove from burner. Cover and set aside.
Make the Sauce
Return pan used to cook steaks to medium-high heat and add wine and rosemary sprig. Bring to a boil and cook until liquid is reduced by half, 1-2 minutes.
Add remaining cream and mirepoix base, and return to a boil. Cook until thickened, 1-2 minutes.
Remove from burner. Remove rosemary sprig and stir in minced rosemary and ¼ tsp. salt.
Plate dish as pictured on front of card, spooning sauce on steak. Bon appétit!