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Seared Steaks & Mashed Potatoes

with Braised Cabbage & Apple

Customer Favorite
  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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step-by-step
instructions
Prepare the ingredients:
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.

Cook & mash the potatoes:
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.

Cook the apple & onion:
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.

Add the cabbage:
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.

Cook the steaks:
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.

Make the pan sauce & serve your dish:
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Cook & mash the potatoes:
Cook the apple & onion:
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.

Add the cabbage:
Cook the steaks:
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!

Make the pan sauce & serve your dish: