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The Cooking Process:
Preparing the Ingredients -I started by preheating the oven to 425 degrees. I then moved on to preparing all the vegetables. This involved thinly slicing the onion and garlic, halving the carrots lengthwise, thinly slicing the mushrooms, peeling and cubing the potatoes, and then finely chopping the parsley leaves.
Baking the carrots: I evenly coated the carrots in a generous drizzle of good olive oil on a baking sheet. I then seasoned with some salt and pepper and roasted in the oven until they were tender, and their edges were slightly charred. This took about 20 minutes. The carrots looked so fresh and of such a high quality that I couldn’t wait to try them!
Cooking the potatoes: While the carrots were baking, , I placed the potatoes in a medium pot with enough salted water to cover them and I then brought the pot to a boil. I cooked the potatoes for about 15 minutes until they were tender. I then drained them thoroughly. When well drained, I returned the potatoes to the pot over a low heat and mashed them with a potato masher until they were smooth. Finally, I stirred in the sour cream and added some salt.
Cooking the onions: In a medium pan I warmed some olive oil and added the onions, cooked while stirring occasionally until they were browned and tender. This took about 15 minutes, from time to time I added a splash of water and scraped up any brown bits on bottom. Once it was ready I transferred the cooked onions to a small bowl and seasoned with salt and pepper.
Cooking the steak -I drizzled some good olive oil in the pan over a medium-high heat. I patted the steak dry with a paper towel and seasoned with salt and pepper, then added it to the hot pan and cooked for 3 minutes per side. I then removed the steak from the pan and set aside to rest.
Cooking the mushroom sauce: I added 2 TBSP of butter, the sliced mushrooms and garlic to the same pan over a medium-high heat and cooked for 3 minutes. I LOVE the smell of cooked butter!! It was then time for the demi-glace. I brought the demi-glace and ¼ cup water to a boil in a small pot. I reduced the heat and brought the demi-glace to a simmer. I then stirred in the mustard and let this all simmer until slightly thickened for 2 minutes, then took this off the heat and added half the parsley and seasoned with salt and pepper.
Plating and serving – The cooking time was lengthy but I could not wait to taste this dish! I divided the mashed potatoes and carrots between two plates and spooned some onion over the potatoes. I sliced the steak against the grain and arranged it next to the mash and potatoes. Finally, I spooned some sauce and mushrooms over the steak and garnished with the remaining parsley. Eating this dish was a wonderful experience and well worth the effort!
On a Personal Note:
This dish was a bit of an indulgence as it cost a little extra, but it was worth the extra cost. Sometimes you just need to treat yourself! The steak was to die for, the mashed potatoes were incredibly creamy and the baby carrots were so sweet and fresh! It was quite an involved recipe but well worth the effort. I highly recommend this one!