Directions

• Step 1
  Preheat oven to 400°F. Line baking sheet with foil.
• Step 2
  In a medium pot, cover potatoes with salted water. Bring to boil, then reduce to simmer; cook 15-18 minutes, until potatoes are fork-tender. Reserve ¼ cup water and discard remaining water.
• Step 3
  Mix in sour cream and ¼ teaspoon salt; mash until smooth. Cover; set aside. Note: If potatoes are too dry, add reserved cooking water 1 tablespoon at a time until desired consistency is achieved.
• Step 4
  On prepared baking sheet, toss carrots in 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Arrange in single layer; roast 20-24 minutes, until tender and slightly caramelized.
• Step 5
  Meanwhile, season both sides of steaks with a pinch of salt and pepper. On medium non-stick pan over medium heat, arrange steaks over 2 teaspoons olive oil. Cook 5 minutes per side, until well-browned and internal temperature reaches a minimum of 145°F. Transfer steaks to plate and let rest.
• Step 6
  Return pan to medium-high heat. Bring ½ cup water, demi-glace, accumulated juices from resting steaks and pot roast seasoning to boil. Once boiling, stir occasionally until slightly thickened, 3 minutes. Remove pan from burner; swirl in butter.
• Step 7
  On a baking sheet with roasted carrots, add peas and return to hot oven. Roast 3 minutes, until peas are warmed through. To serve, arrange steak next to mashed potatoes and vegetables. Spoon gravy over potatoes and steak.