Sunday Supper "Pot Roast" Steak

Ingredients

• 2 oz Sour Cream
• 1.2 oz Butter
• 8 oz Carrots
• 2 Top Blade Steaks
• 2 tsp. Beef Demi-Glace
• 4 oz Frozen Peas
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: If you want to slice the steaks, find parallel lines of muscle fiber running down meat (called the grain), and slice perpendicular to them, or “across the grain.” This makes sliced steak easier to chew, since muscle fibers are already broken up for you. Traditionally made with tough cuts of beef like chuck, pot roast is a classic New England dish. A recipe for it appears in the 1939 cookbook, “The New Yankee Cook Book.”

2. 2

   Prepare the Mashed Potatoes: Peel and cut potatoes into 1” dice. Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add sour cream and half the butter (reserve remaining for sauce), and mash with a potato masher or fork until smooth. Season to taste with a pinch of salt. Cover and set aside.

3. 3

   Add demi-glace, seasoning blend, and ½ cup water: to pan and bring to a boil over medium-high heat. Return steaks and any accumulated juices to pan and cook until steaks reach a minimum internal temperature of 145 degrees, 1 ½ minutes per side.

4. 4

   Remove steaks from pan, remove pan from burner,: and swirl in remaining butter.

5. 5

   Peel carrots and halve lengthwise. If carrots are: ½” diameter or smaller, leave whole. If larger than 1”, quarter. Cut all carrots into 2” long pieces. Place on tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and slightly caramelized, 20-25 minutes. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.

6. 6

   Add peas to baking sheet with roasted carrots and: return to oven. Bake until peas are warmed through,

7. 7

   Sear the Steaks: heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until well-browned, 3-4 minutes per side. Trans- fer steaks to a plate; they will finish cooking later. Reserve pan; no need to wipe clean.

8. 8

   Plate the Dish: Place a serving of mashed potatoes on plate along with carrots and peas. Place steak in front of pota- toes. Pour gravy over steak and potatoes. 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 twice. Half goes in mashed potatoes and remaining is the recipe before you start–we promise it will be time • Place a colander in the sink