Seared Steaks & Roasted Potatoes

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.

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.

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.

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.

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.

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!