Seared Steaks & Crispy Shallot

with Mashed Potatoes & Maple-Soy Pan Sauce

50 MIN

+$5.99/serving 4 Servings

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with Tenderloin Steaks

From the Test Kitchen

For this classic steakhouse-style meal, we’re creating a unique twist on the steak sauce that tops our juicy steaks and creamy mashed potatoes by calling on the rich sweetness of maple syrup, soy glaze, and a touch of ketchup, which get extra depth of flavor from savory chicken demi-glace. A garnish of crispy shallot rings—lightly fried until golden brown—finish the dish on an elevated note.
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Nutrition

PER SERVING
Calories

1120 Cals (est.)

View Full Nutrition

fresh

ingredients

4 8-Oz Pasture-Raised Tenderloin Steaks
1¼ lbs Potatoes
1 Shallot
1 lb Brussels Sprouts
1 Tbsp Ketchup
2 cloves Garlic
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
2 Tbsps Maple Syrup
¼ cup Rice Flour
2 oz Cheddar Cheese Curds
¼ cup Sour Cream
2½ Tbsps Chicken Demi-Glace

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat 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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the shallot; thinly slice into rounds, separating the layers. In a bowl, whisk together the soy glaze, ketchup, maple syrup, vinegar, and demi-glace.

2 Cook & mash the potatoes

Add the diced potatoes and chopped garlic 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 cheese curds, sour cream, 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. Cover to keep warm.

3 Roast the brussels sprouts

Meanwhile, line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make the crispy shallot

Meanwhile, place the flour and sliced shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour). Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a the same 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.* Leaving any browned bits (or fond) in the pan, 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.

6 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 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 and potatoes with the finished sauce and crispy shallot. Enjoy!