Caper Butter Steaks

with Garlic Mashed Potatoes & Roasted Brussels Sprouts

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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This steakhouse-style meal has plenty of classic appeal thanks to a hearty trio of simply seared steaks, creamy mashed potatoes, and brussels sprouts roasted with sweet bites of apple. Served atop the steaks, our caper compound butter (simply softened butter combined with chopped capers) adds another layer of rich flavor to the dish.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic. Using the flat side of your knife, smash each clove once. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Core and medium dice the apple. Roughly chop the capers.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. 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 sour cream, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency.

Roast the brussels sprouts & apple:
3 Roast the brussels sprouts & apple:

While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the diced apple to the other side of the sheet pan. Drizzle with 1 teaspoon of olive oil; toss to coat. Return to the oven and roast 7 to 9 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to combine.

Cook the steaks:
4 Cook the steaks:

While the brussels sprouts and apple roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board. Let rest at least 5 minutes.

Make the caper butter & serve your dish:
5 Make the caper butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and chopped capers. 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 roasted brussels sprouts and apple. Top the steaks with the caper butter. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic. Using the flat side of your knife, smash each clove once. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Core and medium dice the apple. Roughly chop the capers.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. 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 sour cream, crème fraîche, and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency.

Cook & mash the potatoes:
Roast the brussels sprouts & apple:
3 Roast the brussels sprouts & apple:

While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the diced apple to the other side of the sheet pan. Drizzle with 1 teaspoon of olive oil; toss to coat. Return to the oven and roast 7 to 9 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to combine.

4 Cook the steaks:

While the brussels sprouts and apple roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board. Let rest at least 5 minutes.

Cook the steaks:
Make the caper butter & serve your dish:
5 Make the caper butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and chopped capers. 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 roasted brussels sprouts and apple. Top the steaks with the caper butter. Enjoy!