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Seared Steaks & Everything Bagel Seasoned Biscuits
with Roasted Brussels Sprouts
40 MIN
4 Servings
From the Test Kitchen
This wholesome dish pairs rich steaks and a savory maple sauce with warm, homemade biscuits—baked with the same seasonings beloved on the classic everything bagel like sesame seeds, poppy seeds, and dried garlic and onion, then topped with a homemade chive butter. It’s all complete with a simple side of tender brussels sprouts finished with fresh lemon juice and parmesan cheese.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1 lb Brussels Sprouts
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2 oz Salted Butter
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1 cup Biscuit Mix
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1 bunch Chives
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¼ cup Grated Parmesan Cheese
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1 Lemon
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1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
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½ cup Sour Cream
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2 Tbsps Maple Syrup
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2 Tbsps Sherry Vinegar
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2½ Tbsps Chicken Demi-Glace
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a bowl, combine the vinegar, maple syrup, and demi-glace.
2
Make the biscuit dough
In a bowl, combine the biscuit mix, sour cream, half the everything bagel seasoning, and 3 tablespoons of water. Gently stir until just combined (be careful not to overmix).
3
Bake the biscuits & brussels sprouts
Line a sheet pan with foil; evenly coat with a drizzle of olive oil. Place the halved brussels sprouts on one side of the sheet pan. Season with salt and pepper; toss to coat. Arrange in an even layer. Scoop 4 equal-sized dollops of the biscuit dough onto the other side of the sheet pan. Top with the remaining everything bagel seasoning. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the brussels sprouts are tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes 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.
5
Finish the sauce
While the steaks rest, 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, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Whisk in half the softened butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
In a bowl, combine the remaining softened butter and sliced chives; season with salt and pepper. Using a fork, mash until thoroughly combined. Evenly top the roasted brussels sprouts with the lemon juice and half the parmesan (you will have extra); toss to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and finished brussels sprouts. Top the steaks with the finished sauce. Top the biscuits with the chive butter. Enjoy!
1
Prepare the ingredients & start the sauce
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a bowl, combine the vinegar, maple syrup, and demi-glace.
2
Make the biscuit dough
In a bowl, combine the biscuit mix, sour cream, half the everything bagel seasoning, and 3 tablespoons of water. Gently stir until just combined (be careful not to overmix).
3
Bake the biscuits & brussels sprouts
Line a sheet pan with foil; evenly coat with a drizzle of olive oil. Place the halved brussels sprouts on one side of the sheet pan. Season with salt and pepper; toss to coat. Arrange in an even layer. Scoop 4 equal-sized dollops of the biscuit dough onto the other side of the sheet pan. Top with the remaining everything bagel seasoning. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the brussels sprouts are tender when pierced with a fork. Remove from the oven and let stand at least 2 minutes.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes 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.
5
Finish the sauce
While the steaks rest, 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, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Whisk in half the softened butter until melted and combined. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
In a bowl, combine the remaining softened butter and sliced chives; season with salt and pepper. Using a fork, mash until thoroughly combined. Evenly top the roasted brussels sprouts with the lemon juice and half the parmesan (you will have extra); toss to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and finished brussels sprouts. Top the steaks with the finished sauce. Top the biscuits with the chive butter. Enjoy!
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