Steak with Rosemary Cream

and Parmesan 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

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • 1 fl. oz. White Cooking Wine
  • 2 Sirloin Steaks
  • Info
    4 fl. oz. Light Cream
  • 1 Rosemary Sprig
  • 4 Garlic Cloves
  • 2 Russet Potatoes
  • 5 oz. Peas
  • Nutrition (per serving)

  • Calories
    713
  • Carbohydrates
    50g
  • Fat
    33g
  • Protein
    55g
  • Sodium
    1604mg

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 Potatoes
    1

    Cook Potatoes

    Peel and cut potatoes into 1" dice. Bring a small pot with potatoes and garlic covered by water 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, 2 Tbsp. potato cooking water, and a pinch of salt and pepper. Mash until desired consistency is reached. Add additional potato cooking water 1 Tbsp. at a time if needed. Cover and set aside. While potatoes cook, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem top 2" 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
    3

    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
    4

    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. Add ¼ tsp. salt, and a pinch of pepper and remove from burner. Cover and set aside.

  • Step 5 - Make the Sauce
    5

    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 reduced by half, 1-2 minutes. Add cream and return to a boil. Cook until thickened, 1-2 minutes. Remove from burner. Remove rosemary sprig and add minced rosemary and ¼ tsp. salt. Plate dish as pictured on front of card, spooning sauce on steak. Bon appétit!