Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Steaks & Caper Butter
with Mashed Potatoes & Roasted Brussels Sprouts
40 MIN
2 Servings
From the Test Kitchen
To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Steaks
- 2 cloves Garlic
-
2 Tbsps Crème Fraîche Or Fromage Blanc
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Butter
- 1 Tbsp Capers
-
¾ lb Golden Or Red Potatoes
- ½ lb Brussels Sprouts
time-saving
tips & techniques
step-by-step
instructions
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 and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.
2
Cook & mash the potatoes:
Add the diced potatoes and chopped garlic to the pot of boiling water and 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 crème fraîche or fromage blanc and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast the brussels sprouts:
While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.
4
Cook the steaks:
While the brussels sprouts roast, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium 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 and let rest at least 5 minutes.
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. Top the steaks with the caper butter. Enjoy!
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 and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.
2
Cook & mash the potatoes:
Add the diced potatoes and chopped garlic to the pot of boiling water and 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 crème fraîche or fromage blanc and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast the brussels sprouts:
While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.
4
Cook the steaks:
While the brussels sprouts roast, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium 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 and let rest at least 5 minutes.
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. Top the steaks with the caper butter. Enjoy!
Tips from Home Chefs