Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Steaks & Mashed Potatoes
with Braised Cabbage & Apple
55 MIN
4 Servings
From the Test Kitchen
To elevate the classic duo of seared steaks and mashed potatoes, we’re braising cabbage and apple—cooking them with liquid in a covered pan—for tender and sweet results. It all comes together with a rich pan sauce.
Get Plans-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Quarter and core the apple; thinly slice lengthwise. Peel and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 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.
3
Cook the apple & onion:
While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced apple and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.
4
Add the cabbage:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Reduce the heat to medium-low. Stir in the vinegar, sugar, and ¼ cup of water. Loosely cover the pan with aluminum foil (or a lid) and cook 12 to 14 minutes, or until softened; season with salt and pepper to taste. Transfer to a bowl and loosely cover with aluminum foil to keep warm. Rinse and wipe out the pan.
5
Cook the steaks:
Pat the steaks dry with paper towels; season with salt and pepper on both 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 plate and let rest at least 5 minutes.
6
Make the pan sauce & serve your dish:
While the steaks rest, to the pan of reserved fond, add the demi-glace, remaining butter, and ¼ cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the rested steaks with the braised cabbage and mashed potatoes. Top the steaks with the pan sauce. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and large dice the potatoes. Quarter and core the apple; thinly slice lengthwise. Peel and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 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.
3
Cook the apple & onion:
While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced apple and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.
4
Add the cabbage:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Reduce the heat to medium-low. Stir in the vinegar, sugar, and ¼ cup of water. Loosely cover the pan with aluminum foil (or a lid) and cook 12 to 14 minutes, or until softened; season with salt and pepper to taste. Transfer to a bowl and loosely cover with aluminum foil to keep warm. Rinse and wipe out the pan.
5
Cook the steaks:
Pat the steaks dry with paper towels; season with salt and pepper on both 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 plate and let rest at least 5 minutes.
6
Make the pan sauce & serve your dish:
While the steaks rest, to the pan of reserved fond, add the demi-glace, remaining butter, and ¼ cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the rested steaks with the braised cabbage and mashed potatoes. Top the steaks with the pan sauce. Enjoy!
Tips from Home Chefs