Calabrian Chile Butter Steaks with Mashed Potatoes & Sautéed Zucchini
New & Notable

Calabrian Chile Butter Steaks

with Mashed Potatoes & Sautéed Zucchini

40 MIN
+$7.99/serving 2 Servings
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    From the Test Kitchen

    To melt atop seared steaks, you'll mix softened butter with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy) for rich and vibrant heat. Hearty sides of mashed potatoes and sautéed vegetables round out this dish.
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    • Nutrition
      PER SERVING
    • Calories
      1170 Cals (est.)
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    ingredients
    Calabrian Chile Butter Steaks with Mashed Potatoes & Sautéed Zucchini
    Title
    • 2 8-Oz Pasture-Raised Tenderloin Steaks
    • 1 oz Salted Butter
    • 1 Red Onion
    • 2 cloves Garlic
    • 1½ Tbsps Golden Raisins
    • 1 Zucchini
    • 1½ tsps Calabrian Chile Paste
    • ¾ lb Potatoes
    • 2 Tbsps Crème Fraîche
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Capers
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least  10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic.  Medium dice the potatoes

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the vegetables
    4 Cook the vegetables

    While the steaks rest, drain the rehydrated raisins (discarding the liquid). To the pan of reserved fond, add the sliced onion (if the pan seems dry add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat. Stir in the drained raisins and capers.

    Make the Calabrian butter & serve your dish
    5 Make the Calabrian butter & serve your dish

    Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked vegetables. Top the steaks with the Calabrian butter. Garnish the vegetables with half the parmesan (you will have extra). Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least  10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic.  Medium dice the potatoes

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Cook the vegetables

    While the steaks rest, drain the rehydrated raisins (discarding the liquid). To the pan of reserved fond, add the sliced onion (if the pan seems dry add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat. Stir in the drained raisins and capers.

    Cook the vegetables
    Make the Calabrian butter & serve your dish
    5 Make the Calabrian butter & serve your dish

    Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked vegetables. Top the steaks with the Calabrian butter. Garnish the vegetables with half the parmesan (you will have extra). Enjoy!

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