Seared Steaks & Maple Sweet Potato Mash with Roasted Broccoli

Seared Steaks & Maple Sweet Potato Mash

with Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

This recipe elevates classic steak and potatoes with a few easy touches. A pan sauce made with beef demi-glace adds rich flavor to our steaks, while spicy maple syrup adds a hint of heat to our creamy sweet potato mash.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; 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.

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the spicy maple syrup, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook the steaks:
4 Cook the steaks:

While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and 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 and let rest at least 5 minutes.

Make the pan sauce:
5 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the remaining butter until melted. Season with salt and pepper to taste.

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

Find the lines of the muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed sweet potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; 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.

Roast the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the spicy maple syrup, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

4 Cook the steaks:

While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and 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 and let rest at least 5 minutes.

Cook the steaks:
Make the pan sauce:
5 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the remaining butter until melted. Season with salt and pepper to taste.

6 Slice the steaks & serve your dish:

Find the lines of the muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed sweet potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

Slice the steaks & serve your dish:
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