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Seared Steaks & Cheesy Mashed Potatoes
with Roasted Vegetables & Crispy Onions
40 MIN
+$9.99/serving
4 Servings
From the Test Kitchen
To finish this hearty dish, you'll top juicy steaks with our new tomato-chipotle butter for deliciously rich, smoky flavor. It's all complete with sides of smoked gouda mashed potatoes and roasted vegetables drizzled with sweet maple syrup.
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NutritionPER SERVING
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Calories1180 Cals (est.)
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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
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4 8-Oz Pasture-Raised Tenderloin Steaks
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1¼ lbs Potatoes
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2 oz Smoked Gouda Cheese
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¾ lb Carrots
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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⅓ cup Crispy Onions
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2 Tbsps Maple Syrup
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2 Tbsps Crème Fraîche
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2 oz Tomato Chipotle Flavored Butter
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½ lb Broccoli
step-by-step
instructions
1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and grated cheese. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast & finish the vegetables
Meanwhile, line a sheet pan with foil. Place the carrot pieces and broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the maple syrup; carefully toss to coat. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Slice the steaks & serve your dish
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 finished vegetables. Top the steaks with the softened butter. Garnish the vegetables with the crispy onions. Enjoy!
1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and grated cheese. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast & finish the vegetables
Meanwhile, line a sheet pan with foil. Place the carrot pieces and broccoli florets on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the maple syrup; carefully toss to coat. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Slice the steaks & serve your dish
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 finished vegetables. Top the steaks with the softened butter. Garnish the vegetables with the crispy onions. Enjoy!
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