Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms

Seared Steaks & Roasted Potatoes

with Balsamic-Glazed Mushrooms

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

MasterChef

Tonight, we’re making a hearty steakhouse classic inspired by a challenge-winning dish from the September 6 episode of MasterChef Season 8 on FOX. We’re serving our juicy steaks with cremini mushrooms, glazed in tangy-sweet balsamic vinegar and a touch of butter. Creamy roasted potatoes and sautéed kale dressed with crème fraîche round out the meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast, flipping halfway through, 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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 for at least 5 minutes.

Cook & glaze the mushrooms:
4 Cook & glaze the mushrooms:

While the potatoes continue to roast, add the mushrooms and shallot to the pan of reserved fond in a single 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 frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until most of the liquid has cooked off and the vegetables are coated. Turn off the heat and stir in half the butter until melted. Season with salt and pepper to taste.

Cook & dress the kale:
5 Cook & dress the kale:

While the mushrooms cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining butter and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; stir in the crème fraîche. Season with salt and pepper to taste.

Slice the steaks & plate your dish:
6 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, dressed kale, and roasted potatoes between 2 dishes. Top with the glazed mushrooms. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves.

2 Roast the potatoes:

Place the potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast, flipping halfway through, 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Roast the potatoes:
Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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 for at least 5 minutes.

4 Cook & glaze the mushrooms:

While the potatoes continue to roast, add the mushrooms and shallot to the pan of reserved fond in a single 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 frequently, 1 to 2 minutes, or until lightly browned and slightly softened. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until most of the liquid has cooked off and the vegetables are coated. Turn off the heat and stir in half the butter until melted. Season with salt and pepper to taste.

Cook & glaze the mushrooms:
Cook & dress the kale:
5 Cook & dress the kale:

While the mushrooms cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining butter and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl; stir in the crème fraîche. Season with salt and pepper to taste.

6 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, dressed kale, and roasted potatoes between 2 dishes. Top with the glazed mushrooms. Enjoy!

Browse Steps
1 of 6