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WIH Original

Sunday Supper Steakhouse Plate with Garlic Mashed Potatoes, Roasted Carrots & Buttered Peas

🍝 dinner·⏱ 70 min·4 servings

Ingredients

Servings
4
  • 2 large sirloin steak
  • 1 tbsp olive oil
  • 1 cup beef broth
  • 1 medium onion
  • 3 cloves garlic
  • 1 tbsp worcestershire sauce
  • salt
  • black pepper
  • 2 lb russet potatoes
  • 3 tbsp butter
  • ½ cup milk
  • 2 cloves garlic
  • salt
  • 4 medium carrots
  • 1 tbsp olive oil
  • salt
  • black pepper
  • 2 cups green peas
  • 1 tbsp butter
  • salt

How to Make It

  1. 1Preheat oven to 425°F (220°C).
  2. 2Toss carrots with olive oil, salt, and pepper.
  3. 3Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  4. 4Bring a pot of salted water to a boil and cook potatoes for 12–15 minutes until fork-tender.
  5. 5Drain potatoes and mash with butter, milk, garlic, and salt until smooth.
  6. 6Keep warm.
  7. 7Heat oil in a large skillet over medium-high heat.
  8. 8Season steak with salt and pepper, then sear for 4–5 minutes per side.
  9. 9Remove and set aside.
  10. 10In the same pan, sauté onions until softened, then add garlic and cook briefly.
  11. 11Add beef broth and Worcestershire sauce, scraping up browned bits.
  12. 12Simmer for 5–7 minutes.
  13. 13Return steak to the pan and simmer gently for 5–10 minutes to infuse flavor.
  14. 14Heat peas with butter and salt until warmed through.
  15. 15Serve steak with mashed potatoes, roasted carrots, and peas, spooning sauce over the steak.