Blue Apron

Seared Steaks & Creamy Dijon Pan Sauce

with Honey-Habanero Carrots & Mashed Potatoes

⏱️ 45 min 🍽️ 2 servings

Cooking Tips

- Use a meat thermometer to ensure steaks reach at least 145°F for safety. - If cooking for 4, use larger pots and pans and double highlighted ingredient amounts. - To mellow spicy carrots, use less of the habanero spice blend. - For a thicker sauce, cook a bit longer; to thin out, add water a tablespoon at a time. - Always slice meat against the grain for tenderness.

Ingredients

2 whole Top Sirloin Steaks
12 oz Potatoes
1 whole Shallot
12 oz Carrots
0.5 oz Salted Butter
0.25 cup Cream
1 tbsp Dijon Mustard
2 tsp Smoky Honey Habanero Spice Blend
0 Olive Oil
0 Salt
0 Pepper
0 Water

Tools

Medium nonstick pan Large nonstick pan (for 4 servings) Medium pot Sheet pan Knife Cutting board Fork Potato masher Foil Paper towels

Mise en Place

Preheat oven and prepare cookware

Preheat the oven to 450°F. Fill a medium pot ¾ of the way with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Gather a medium nonstick pan (large for 4 servings), knife, and cutting board.

Wash and dry produce

Wash and dry all the fresh produce: 12 oz or 24 oz potatoes, 12 oz or 24 oz carrots, and 1 or 2 shallots.

Chop vegetables

Medium dice the potatoes. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve, peel, and finely chop the shallot(s).

Prepare sauce base

Place the chopped shallot(s) in a medium bowl; add 1 Tbsp (or 2 Tbsp for 4 servings) Dijon mustard and 1 Tbsp of water. Stir to combine.

Portion out additional ingredients

Measure out and keep ready the following: ½ oz or 1 oz salted butter, ¾ cup or ½ cup cream, and 2 tsp or 4 tsp Smoky Honey Habanero Spice Blend.

Prepare meat for cooking

Pat the 2 or 4 top sirloin steaks (or steak/pork/chicken of choice) dry with paper towels, and season with salt and pepper on all sides.

Cooking Steps

Prepare the ingredients & start the sauce

Preheat the oven to 450°F. Fill a medium pot ¾ of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the 12 oz (or 24 oz for 4 servings) potatoes. Peel the 12 oz (or 24 oz) carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve, peel, and finely chop the 1 (or 2) shallot(s). Place in a medium bowl; add 1 Tbsp (or 2 Tbsp) Dijon Mustard and 1 tablespoon of water. Stir to combine.

Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add ½ oz (or 1 oz) salted butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roast & finish the carrots

Meanwhile, line a sheet pan with foil. Place the carrots pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add as much of the smoky honey habanero spice blend as you'd like, depending on how spicy you'd like the dish to be. Toss to coat.

Cook the steaks

Meanwhile, pat the 2 top sirloin steaks (or 4 for 4 servings) dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 5 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (grain) on the rested steaks; slice crosswise against the grain.

Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (mustard-shallot mixture; carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Add ¾ cup cream (or ½ cup for 4 servings, shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished carrots. Top the steaks with the finished sauce. Enjoy!

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