Coffee Rubbed Steak and Brown Butter Mashed

Instructions

1
Cook Within: Watch butter closely as it browns, and let your nose tell you when it’s almost ready. Once you smell the toasty, nutty aroma of browned butter, be prepared immediately, as residual heat in pan can burn butter. This meal is packed with roasted, caramelized flavors, or what chefs know as Maillard reaction. This browning of foods like coffee, roasted meats, and brown butter is responsible for that deep, rich flavor and attractive appearance.
2
Peel and cut potatoes into ½” dice. Peel carrots: and halve lengthwise. Leave whole if 1” in diameter or smaller. Mince dill (dill stems are tender and can also be minced). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and coffee rub.
3
Add butter to a medium non-stick pan over medium: heat and cook, stirring occasionally, until it begins to smell “nutty”, turn golden, and brown flecks appear, immediately to prevent burning. Reserve pan to cook steaks; no need to wipe clean.
4
Roast the Carrots: olive oil and ½ tsp. salt. Spread into a single layer and roast until fork tender and carrot tips are charred, 20-25 minutes. While carrots roast, make potatoes.
5
Heat pan used to brown butter over medium-high: heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until a dark brown crust forms and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. After first 3 minutes of cooking, keep an eye on steak and coffee rub to prevent burning. Remove to a cutting board and rest 5 minutes. Return pan to medium heat (no need to wipe clean), and add demi- glace and ½ cup water. Cook, stirring occasionally, until thick enough to coat back of a spoon, 2-4 minutes.
6
Make the Potatoes: Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork tender, 14-16 minutes.
7
Drain potatoes in colander and return to pot with: half the browned butter (made while potatoes boil), ½ tsp. salt, and half the heavy cream. Mash with a potato masher or fork, adding remaining cream 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes cook, make
8
Plate the Dish: Pour sauce on plate and set steak in sauce. Arrange carrots and a scoop of mashed potatoes on plate. Garnish potatoes with remaining browned butter (to taste). Garnish carrots with fresh dill. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half goes in potatoes when they are mashed and remaining is spooned onto finished • Keep a close eye on steak and coffee rub when cooking. If the rub starts to burn, reduce heat and add 1 tsp. olive oil. the recipe before you start–we promise it will be time • Place a colander in the sink

Coffee Rubbed Steak and Brown Butter Mashed

Ingredients

Instructions