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This classic dish is elevated by a rich, nutty sauce made from brown butter and garlic, and a sprinkle of delicately crispy, pan-fried rosemary. The sophisticated toppings deliciously bring together our juicy steaks, smooth mashed potatoes, and tender roasted carrots.

Ethan Mick

with Mashed Potatoes  & Fried Rosemary

Steaks & Brown Butter Sauce

Steaks

Garlic

Carrots

Rosemary

Butter

Apple Cider Vinegar

Golden Or Red Potatoes

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the **carrots**; halve lengthwise, then cut into 2-inch pieces. Large dice the **potatoes**. Peel **2 cloves of garlic**; using the flat side of your knife, smash each clove once. Pick the **rosemary** leaves off the stems; discard the stems.

Prepare the ingredients:

Line a sheet pan with foil. Place the **carrot 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 18 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the carrots:

While the carrots roast, add the **diced potatoes** and **1 smashed garlic clove** to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes:

While the potatoes cook, in a medium pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the **rosemary leaves**. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

Fry the rosemary:

While the potatoes continue to cook, pat the **steaks** dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

While the steaks rest, add the **butter** and **remaining smashed garlic clove** to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the **vinegar** (carefully, as the liquid may splatter). Taste, then season with salt and pepper if desired. Carefully remove the **garlic clove**. Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the sliced steaks with the **roasted carrots** and **mashed potatoes**. Top with the **pan sauce** and **fried rosemary**. Enjoy!