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MasterChef Steaks & Cheesy Sweet Potato Mash
with Sautéed Mushrooms & Caramelized Onion
50 MIN
4 Servings
From the Test Kitchen
This week, we’re thrilled to bring you a winning recipe adapted from Season 9 of MasterChef on FOX. In this hearty spin on a steakhouse classic, rich steak is topped with caramelized onion, which has been cooked with a bit of butter and brown sugar to develop exceptional depth of flavor. Sautéed mushrooms and mashed sweet potatoes round out the dish on a satisfying note.
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NutritionPER SERVING
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Calories570 Cals (est.)
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ingredients
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step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and large dice the sweet potatoes. If necessary, peel the garlic; smash each clove once to flatten. Grate the cheese on the large side of a box grater. Cut the mushrooms into bite-sized pieces.
2
Caramelize the onion:
In a large pan, heat the butter on medium-high until melted. Add the diced onion and sugar; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan.
3
Cook & mash the potatoes:
While the onion cooks, add the diced sweet potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese; drizzle with olive oil and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Cook the steaks:
While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 7 minutes per side for medium-rare, 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 and let rest at least 5 minutes.
5
Cook the mushrooms:
While the steaks rest, to the pan of reserved fond, add the mushroom pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
6
Slice the steaks & serve your dish:
Thinly slice the rested steaks crosswise. Serve the sliced steaks with the mashed sweet potatoes and cooked mushrooms on the side. Top the steaks with the caramelized onion. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Peel and large dice the sweet potatoes. If necessary, peel the garlic; smash each clove once to flatten. Grate the cheese on the large side of a box grater. Cut the mushrooms into bite-sized pieces.
2
Caramelize the onion:
In a large pan, heat the butter on medium-high until melted. Add the diced onion and sugar; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan.
3
Cook & mash the potatoes:
While the onion cooks, add the diced sweet potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese; drizzle with olive oil and season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Cook the steaks:
While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 7 minutes per side for medium-rare, 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 and let rest at least 5 minutes.
5
Cook the mushrooms:
While the steaks rest, to the pan of reserved fond, add the mushroom pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
6
Slice the steaks & serve your dish:
Thinly slice the rested steaks crosswise. Serve the sliced steaks with the mashed sweet potatoes and cooked mushrooms on the side. Top the steaks with the caramelized onion. Enjoy!
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