MasterChef Steaks & Cheesy Sweet Potato Mash with Sautéed Mushrooms & Caramelized Onion
MasterChef

MasterChef Steaks & Cheesy Sweet Potato Mash

with Sautéed Mushrooms & Caramelized Onion

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Caramelize the onion:
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.

Cook & mash the potatoes:
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.

Cook the steaks:
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.

Cook the mushrooms:
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.

 Slice the steaks & serve your dish:
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!

Tips from Home Chefs

Prepare the ingredients:
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.

Caramelize the onion:
Cook & mash the potatoes:
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.

Cook the steaks:
Cook the mushrooms:
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!

 Slice the steaks & serve your dish:
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