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Rosemary and Butter-Basted Steak

Rosemary and Butter-Basted Steak

with Roasted Parsnip and Garlicky Creamed Spinach

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Get ready to learn a trick that steakhouses don’t want you to know about—butter-basting! Finishing steak with an herb and garlic-infused butter is how they take meat to the next level.

Allergens:Milk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

10 g

Rosemary

340 g

Parsnip

175 g

Swiss Chard, chopped

3 tbsp

Sour Cream

(ContainsMilk/Lait)

10 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2259 kJ
Calories540 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate38 g
Sugar10 g
Dietary Fiber11 g
Protein44 g
Cholesterol131 mg
Sodium489 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 400°F (to roast the parsnip). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Strip the rosemary leaves off the stems and finely chop 2 tsp (double for 4 ppl.) Mince or grate the garlic. On a baking sheet, toss the parsnips with half the rosemary and a drizzle of oil. Bake in the centre of the oven, stirring halfway through baking, until golden-brown and crisp on the outside, 25-30 min.

3

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 4-5 per min side. Remove the pan from the heat. Add 2 tbsp butter (double for 4 ppl), remaining rosemary and half the garlic to the pan.

4

Tilt pan toward you to collect the melted butter. Using a spoon, continuously spoon the butter over the steak until cooked to desired doneness, 2-3 min. The residual heat from the pan will continue to cook the steak. (TIP: Cook to a minimal internal temp. of 145°F for medium-rare.**) Transfer the steak and sauce to a medium bowl.

5

Reduce the heat to medium. Add a drizzle of oil to the same pan, then the remaining garlic, Swiss chard and 2 tbsp water (double for 4 people). Stir until the Swiss chard wilts, 2-3 min. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.

6

Thinly slice the steak and divide between plates. Serve alongside the roasted parsnip and creamed chard. Drizzle the butter sauce from the bowl over the steak.