Traditional recipes

Garlic roast potatoes and asparagus recipe

Garlic roast potatoes and asparagus recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

This garlicky potato and asparagus dish is easy and delicious served either hot or cold. Try adding chopped red pepper!

6 people made this

IngredientsServes: 6

  • 700g red potatoes (such as Rooster), cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 4 teaspoons dried rosemary
  • 4 teaspoons dried thyme
  • 1 teaspoons sea salt, or to taste
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • freshly ground black pepper to taste

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 220 C / Gas 7.
  2. In a large baking dish, toss the potatoes with 1/2 the olive oil, garlic, rosemary, thyme and 1/2 the salt. Cover with foil.
  3. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil and remaining salt. Cover and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 230 C / Gas 8. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

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Reviews & ratingsAverage global rating:(371)

Reviews in English (272)

Very tasty. Thanks.-12 Jun 2016

by WRF1973

I was skeptical at the huge amount of rosemary and thyme, but I always follow recipes to the T when I first try them. After eating what we could of this, my girlfriend and I felt like we had eaten a bowl of rosemary and parsley. It was barely palatable. I almost wonder if it's a misprint - perhaps 1/4-tsp. of each (instead of FOUR) would be better.-20 Aug 2006

by CODESBRIDE

I always follow the recipe exactly the 1st time. Until now... I didn't have any thyme so I omitted that. I poured 2 tbs. oil in the glass dish, added potatoes, garlic and red bell pepper and cooked covered for 30 mins. Then I added the asparagus and cooked covered for 5 mins. & uncovered for 5 more. Delicious!-30 Apr 2006


Asparagus with peas, mint & Jersey Royals in wild garlic butter

Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.

Toast the slivered almonds in a dry frying pan until golden. Set aside.

Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.

Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.

Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.

Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.


One-pan sausage roast with asparagus and new potatoes recipe

A colourful one-pot dish that pairs crunchy asparagus and new potatoes with easy sausage meatballs and juicy vine tomatoes. Cook to feed the whole family or save the leftovers for lunch.

Ingredients

  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • 8 thick pork sausages
  • 400 g cherry vine tomatoes
  • 2 cloves garlic, chopped
  • 2 bunches asparagus, trimmed and cut in half
  • 1 pinch salt and freshly ground black pepper
  • 1 kg small new potatoes
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • 8 thick pork sausages
  • 14.1 oz cherry vine tomatoes
  • 2 cloves garlic, chopped
  • 2 bunches asparagus, trimmed and cut in half
  • 1 pinch salt and freshly ground black pepper
  • 2.2 lbs small new potatoes
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • 8 thick pork sausages
  • 14.1 oz cherry vine tomatoes
  • 2 cloves garlic, chopped
  • 2 bunches asparagus, trimmed and cut in half
  • 1 pinch salt and freshly ground black pepper
  • 2.2 lbs small new potatoes

Details

  • Cuisine: British
  • Recipe Type: Sausages
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Using a sharp knife, make a series of thin slices all along the new potatoes, cutting down about three quarters of the way through so the potatoes stay intact at the base.
  3. Add the potatoes to a large roasting tin and drizzle over the olive oil, sprinkle on the oregano and season with salt and pepper. Toss about to evenly coat. Roast for 10 minutes.
  4. Cut each sausage into 4, peeling away and discarding the skins as you go.
  5. Remove the potatoes from the oven, scatter around the sausage pieces and slide back into the oven for another 15 minutes.
  6. Remove the roasting tin from the oven once more, scatter over the tomatoes and the garlic, and toss to coat, turning the potatoes so they are all cut side up. Slide back into the oven and roast for another 10 minutes.
  7. Finally, add the asparagus to the tin, tossing to coat and roast for 5 more minutes. Remove from the oven and serve straight away.

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The recipe is simple enough for a mid-week supper, but we’ve been known to have this as a late Sunday brunch, too – if so, some soft-boiled eggs on the side wouldn’t go amiss, or a chunk of crusty bread.

Prep 10 min
Cook 50 min
Serves 2 generously

For the potatoes

600g jersey royals, halved if small, quartered if large
1 tsp sea salt flakes
2 tbsp olive oil
2 large cloves garlic
, unpeeled and smashed
A few fresh thyme sprigs

For the greens

400g new-season asparagus
200g frozen peas
1 tbsp olive oil
1⁄2 tsp sea salt
1 clove garlic
, peeled and grated

For the ricotta

250g ricotta
1 tbsp olive oil
1 tsp sea salt flakes
1⁄2 lemon
, zested with a speed peeler
Freshly ground black pepper

1 tbsp extra-virgin olive oil
1⁄2 lemon
, juiced
Handful fresh thyme sprigs
Sea salt flakes

To start, cut off the woody ends of the asparagus and put the stems in a bowl of cold water for 10 minutes. This “shocks” them into staying greener when cooking.

Preheat the oven to 220C (200C fan/gas 7). Tip the potatoes, sea salt, olive oil, garlic and thyme into a roasting tin large enough to fit everything in one layer. Mix well, then put in the oven for 30 minutes. Meanwhile, drain the asparagus, and toss with the frozen peas, olive oil, sea salt and grated garlic. Once the potatoes have had 30 minutes, add the peas and asparagus.

At the same time, make a space in the centre of the tin, and gently upend the ricotta into it. Dress it with the olive oil, sea salt, lemon zest and freshly ground black pepper, then return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).

When the traybake is cooked, drizzle over the extra-virgin olive oil and lemon juice, and scatter on a few more thyme sprigs and a little salt before serving.


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I enjoyed this. Due to other reviews, I put the asparagus in 8 mins. later than the potatoes. I also added a little sliced onion and garlic with fresh rosemary. Easy and tasty.

This was really tasty and a great side dish for a vegetarian menu so that people got full from the potatoes! The only thing Iɽ do differently next time is put the potatoes in the oven about ten minutes before the asparagus. By the time the potatoes were cooked through, the asparagus was pretty soft.

I'm giving this two forks because it is GOOD, not DELICIOUS. Not sure what would make it delicious. we did add shallots and that added some flavor. But at the core it's just not a terribly exciting dish. From a cooking time standpoint, I decided to do the potatoes on one cookie sheet and the asparagus on another (yay for double oven) cooking the latter for 1/2 the time of the potatoes. I then merged them onto one sheet for the cheese melting step. Definitely needs substantial salt and pepper, good olive oil, more herb or flavoring of some kind.

Really liked it - simple but surprisingly falvourful - will make again. Next time I will put asparagus in half- way through so they don't shrivel and over cook.

Overall good, but I think my asparagus was too thin for this recipe -- it was shriveled and overcooked (but the potatoes were perfect). I would make this again, but I would substitute a different vegetable, or use very thick asparagus instead.

I really liked this recipe and so did my family. I added fresh garlic cloves and wedges of sweet yellow onion to the mixture, it was very aromatic and tasted great!

Other reviewer comments on the need for more herbs and garlic are spot on. I would add only two things: a) rosemary into the mix of herbs and b)cut the potatoes into wedges and first parboil them for 5 minutes - then roast them. That way you get a nice fluffy interior and nice crunchy roasted exterior. Also they don't need to be in the oven so long. I also liked the Romano cheese suggestion.

This was a total disaster--black, chewy, and dry. Perhaps it would work if you had 1/2 or 3/4 inch thick asparagus, but my stalks were relatively slender. I will delete this and choose to forget it!

Overall a good and simple recipe -- but nothing out of the ordinary. I added garlic in the mixture. Some herbs and spices would make it better.

This is incredibly good for the amount of time and effort involved in making it. I added two cloves of sliced garlic to the mixture of asparagus and potatoes, and substituted Romano cheese for the Parmigiano-Reggiano.

I also used baby red potatoes cut in half and roasted them a little longer - about 30 minutes - I can see why people say to put the asparagus in a little later because it ended up a bit crunchy, but tasted delicious that way! I served these with grilled lamb chops with rosemary and balsamic vinegar - also from epicurious - terrific.

This was a big hit. I added a couple of cloves of minced garlic, some fresh thyme I had on hand and a generous amount of sea salt and fresh ground pepper, fresh asparagus and a mix of yukon gold and red potatoes from the farmer's market. It is definitely something I will do again. Plus it was so quick and easy. I didn't have any problem with the veggies cooking unevenly. I made sure to cut the potatoes as per the recipe and the asparagus stalks I used were thick.

I roasted the potatoes until they had about 15 minutes left, and then I threw in the asparagus. I think it would have been overcooked otherwise. I also added finely diced shallots, which were delicious.

Amazingly easy and delicious. I mixed some garlic, basil, and rosemary in with the olive oil and used freshly grated romano cheese -- a great snack or side dish

so easy and really good! A great way to get the family to eat asparagus.

I made this recipe as a side dish for our uber-healthy workout friends and they loved it. It is really easy and the aparagus comes out perfect! I added a mixture of yukon gold and red bliss potatoes for some added color.

This recipe is super easy and delicious. It's a great way for the boyfriend to eat asparagus. I added garlic cloves, salt, and pepper.

great, simple recipe-- usually need to bake longer than 20 minutes-- sometimes 40!

This was fabulous and very easy. I prepared it just as directed. I was generous with the olive oil and fresh ground black pepper

I used red potatoes and several smashed cloves of garlic. It was wonderfully delicious!

This was an easy, hands-off way to make a side dish. Both the potatoes and asparagus were roasted perfectly. The Parm on the top wasn't necessary but a delicious addition. The three make a new combination for us, we enjoyed it.

This recipe was pretty good but nothing special. kind of boring and lackluster. I would make it again with more seasonings or garlic.


The Perfect Salads to Serve with Your Rosemary Chicken

I like to serve this Rosemary Chicken with my Strawberry Salad with Goat Cheese or Triple Berry Almond Salad&mdashbut honestly, it’s so delicious and nutritious a salad is definitely optional!


Servings 6
Preparation time 10mins
Cooking time 30mins

Step 1

Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste.

Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp.


Salisbury Steaks

In this recipe, we’re cooking Salisbury steaks—a classic American dish of seasoned beef patties smothered with gravy and mushrooms. For deeper flavor, we’re adding lamb to the usual beef and seasoning it all with a bold combination of spices. To make the gravy, we’re using beef demi-glace along with just enough flour to thicken the mixture to the perfect, creamy consistency. Sides of hearty potato wedges and garlicky asparagus—roasted for just a few minutes to retain its springtime crispness—complete the meal.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Peel and finely chop the garlic. Cut the mushrooms into bite-sized pieces. Snap off and discard the tough, woody stem ends of the asparagus.

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the spice blend toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish, leaving the oven on. Wipe off the sheet pan.

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.

While the potatoes continue to roast, add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate set aside in a warm place, leaving any browned bits (or fond) in the pan.

Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste cook, stirring constantly, 1 to 2 minutes, or until dark red. Add the demi-glace, flour and 1 ¼ cups of water season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.

Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 4 to 6 minutes, or until the asparagus is bright green and slightly tender. Transfer to the serving dish of roasted potatoes. Serve with the finished patties and gravy. Enjoy!

Tips from Home Chefs

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Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Peel and finely chop the garlic. Cut the mushrooms into bite-sized pieces. Snap off and discard the tough, woody stem ends of the asparagus.

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the spice blend toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish, leaving the oven on. Wipe off the sheet pan.

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.

While the potatoes continue to roast, add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate set aside in a warm place, leaving any browned bits (or fond) in the pan.

Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste cook, stirring constantly, 1 to 2 minutes, or until dark red. Add the demi-glace, flour and 1 ¼ cups of water season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.

Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer and roast 4 to 6 minutes, or until the asparagus is bright green and slightly tender. Transfer to the serving dish of roasted potatoes. Serve with the finished patties and gravy. Enjoy!


Pot Roast Recipe Paula Deen

Fresh rosemary all purpose flour butter garlic bell pepper and 7 more. Sprinkle roast on all sides with house seasoning.


Paula Dean Pot Roast Pot Roast Recipes Pot Roast Slow Cooker Pot Roast

Mix the cream of mushroom soup with the sauces and pour it over the roast.

Pot roast recipe paula deen. Add the Chardonnay and cover with enough water to cover all of the ingredients. Add thyme and cook stirring for 1 minute. Does gooey butter cake need to be refrigeratedProperly stored freshly baked butter cake will last for about 1 to 2 days at normal room temperatureRefrigerate immediately any cake that contains frosting or filling made with dairy products or eggs such as buttercream whipped cream or custard frostings or fillings.

This search takes into account your taste preferences. Then put the meat along with onions garlic and bay leaves in a roaster pan. Directions Heat oil and butter in a large soup pot over moderate heat.

This old-time beef stew recipe from Paula Deen is a hearty meal for families. Find Paula on. So happy eating yall.

Paula Deen Pork Roast Recipes 4921 Recipes. If yall are able to ever make it into a Paula Deen Family Kitchen restaurant you wont be disappointed if you order the pot roast. Prep time is approximately 10 minutes and cooking time takes 2 hours over low heat on the stove top.

This recipe is one that Harry Connick Jr. Sign Up For Paulas Newsletter Submit. Place roast in slow cooker and layer onions bay leaves bouillon cubes.

Smothered Pork Roast AliceMizer. Last updated May 19 2021. The Best of Paula.

Place roast in a slow cooker and layer onions bay leaves crushed bouillon cubes garlic and cream of mushroom soup. Instant pot bbq beef brisket instant pot bbq beef ribs recipe instant pot bbq beef sandwiches instant pot bbq beef tips instant pot beef instant pot beef and broccoli instant pot beef bbq instant pot beef bbq ribs instant pot beef brisket instant pot beef recipes instant pot beef. Recipe by Food Network.

737 For the ultimate one-pot comfort food try Ina Gartens Company Pot Roast from Barefoot Contessa on Food Network served with an herbed Burgundy-cognac sauce. Receive weekly recipes and updates from Paula. Paula Deens Family Kitchen Pot Roast Recipe – Paula cooks a pressure cooker pot roast recipe that is unbelievably deliciousClick here to SUBSCRIBE to my ch.

Cook it in a pan with oil till both sides become brown. As we get into fall slow and low meats like Pot Roast are sure to help feed your family. Sign up to receive weekly recipes from the Queen of Southern Cooking.

Just loved at the restaur. Never miss a tasty treat. Over high heat sear roast until brown in oil.

Ingredients 3 lbs chuck roast 1 packet ranch dressing mix 1 packet au jous mix 1 stick butter 1 jar pepperoncini drained 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder. Sprinkle 1 12 teaspoons of house seasoning on all sides of roast. Laughs Its so good.

Using a skillet over high heat sear roast until brown in oil. Slow Cooker Teriyaki Pork Roast SixSistersStuff. May 24 2021 0 Comments by CookingAndCrafting Tags.

1 4 to 5-pound prime boneless beef chuck roast. Add onions celery carrots mushrooms and garlic and sauté until tender and lightly browned about 5 minutes. Ingredients include stew beef red potatoes and carrots.

To make Paula Deens pot roast season the roast well on both sides.


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Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Start Potatoes and Prepare Ingredients

Peel and cut sweet potato into evenly-sized large chunks. Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. While potato boils, peel and slice shallot into very thin rounds. Trim woody ends off asparagus. Coarsely chop pecans. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Finish the Potatoes

Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese, garlic salt (reserve a pinch for asparagus) and 2 Tbsp. potato cooking water. Mash until mostly smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Sear the Steak

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Remove from burner. Steak will finish cooking in a later step.

Finish Steak and Roast Asparagus

Place asparagus on one side of prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Spread into a single layer on their side. Transfer steaks to empty space on baking sheet. Reserve pan no need to wipe clean. Roast in hot oven until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. Rest cooked steaks 3 minutes. While steak and asparagus roast, make sauce.

Make Sauce and Finish Dish

Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shallot to hot pan. Stir occasionally until softened, 2-3 minutes. Add demi-glace and 2 Tbsp. water. Bring to a simmer. Once simmering, remove from burner. Stir in butter. Plate dish as pictured on front of card, topping steaks with sauce and sweet potatoes with goat cheese (crumbling if needed) and pecans. Bon appétit!

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