Steak with Rosemary Cream

and cheddar mashed potatoes

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

“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.”

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 2 tsp. Mirepoix Base
  • Info
    2 oz. Shredded Cheddar Cheese
  • 5 oz. Peas
  • 1 fl. oz. White Cooking Wine
  • 2 Russet Potatoes
  • 2 Garlic Cloves
  • 1 Rosemary Sprig
  • Info
    4 fl. oz. Light Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Small Pan
  • 1 Colander

Before You Cook

  • Step 1 - Cook the Potatoes

    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.

  • Step 2 - Prepare the 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.

  • Step 3 - Cook the Steaks

    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.

  • Step 4 - Cook the Peas

    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.

  • Step 5 - Make the Sauce

    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!