Pan-Seared Steak with Garlic Mashed Potatoes and Honey-Roasted Carrots

Craving a hearty, satisfying steak dinner? This recipe brings together all the classic comfort food favorites: a perfectly seared steak, creamy garlic mashed potatoes and sweet honey-roasted carrots. The crowning glory is a rich beef demi-glace sauce that ties everything together.

With simple ingredients and straightforward steps, you can create a meal that feels special any night of the week. The steak is cooked to perfection, the potatoes are velvety smooth and the carrots add a touch of sweetness. Get ready to impress your family or guests!

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and peel the carrots, then cut them into 1/2-inch thick sticks. Peel and chop the potatoes into 1-inch cubes. Mince the garlic clove. Slice the scallions thinly, separating white and green parts.
2. Place the carrot sticks on a baking sheet, drizzle with olive oil, honey and a pinch of salt and pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, until tender and lightly caramelized.
3. While the carrots roast, place the potato cubes in a medium pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until fork-tender. Drain and return to the pot.
4. Add the butter, sour cream and minced garlic to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
5. Pat the steak dry with paper towels and season generously with salt and pepper on both sides. Heat a cast-iron or heavy skillet over medium-high heat. Add a drizzle of olive oil, then sear the steak for 3-4 minutes per side for medium-rare or until desired doneness. Remove from pan and let rest for 5 minutes.
6. In the same skillet, reduce the heat to low. Add the beef demi-glace and the white parts of the scallions. Stir and cook for 1-2 minutes, scraping up any browned bits. If the sauce is too thick, add a tablespoon of water.
7. Slice the rested steak against the grain. Serve the steak alongside the garlic mashed potatoes and honey-roasted carrots. Drizzle the demi-glace sauce over the steak and garnish with the green scallion tops.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, sirloin or any tender cut. Adjust cooking time accordingly.

What if I don't have beef demi-glace?

You can substitute with a mix of beef broth and a splash of Worcestershire sauce or use a store-bought demi-glace concentrate.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare them up to a day ahead. Reheat gently on the stovetop with a splash of milk or water.