Seared Steaks & Crispy Shallot with Mashed Potatoes & Maple-Soy Pan Sauce

Seared Steaks & Crispy Shallot

with Mashed Potatoes & Maple-Soy Pan Sauce

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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For this classic steakhouse-style meal, we’re creating a unique twist on the steak sauce that tops our juicy steaks and cheesy mashed potatoes by calling on the rich sweetness of maple syrup, soy glaze, and a touch of ketchup.
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ingredients
Seared Steaks & Crispy Shallot with Mashed Potatoes & Maple-Soy Pan Sauce
Title
  • 4 Steaks
  • 1¼ lbs Golden Or Red Potatoes
  • 2 cloves Garlic
  • 1 Shallot
  • 1 lb Broccoli
  • 1 Tbsp Ketchup
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Rice Vinegar
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Crème Fraîche
  • ¼ cup Rice Flour
  • ⅓ cup Chicken Bone Broth
  • 4 oz Shredded Fontina Cheese
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

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 the shallot; thinly slice into rounds, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, half the vinegar (you will have extra), and half the broth

Cook & mash the potatoes
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 cheese, crème fraîche, 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. 

Make the crispy shallot
3 Make the crispy shallot

Meanwhile, place the flour and 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. 

Cook the broccoli
4 Cook the broccoli

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining broth (carefully, as the liquid may splatter) and 1/4 cup of water; loosely cover the pan with foil. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper  if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the steaks
5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 1 tablespoon 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F for medium-rare.

Finish the sauce & serve your dish
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 cooked broccoli. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

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Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

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 the shallot; thinly slice into rounds, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, half the vinegar (you will have extra), and half the broth

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 cheese, crème fraîche, 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. 

Cook & mash the potatoes
Make the crispy shallot
3 Make the crispy shallot

Meanwhile, place the flour and 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. 

4 Cook the broccoli

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining broth (carefully, as the liquid may splatter) and 1/4 cup of water; loosely cover the pan with foil. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper  if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the broccoli
Cook the steaks
5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 1 tablespoon 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F for medium-rare.

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 cooked broccoli. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

Finish the sauce & serve your dish