Seared Steaks & Mashed Potatoes with Roasted Brussels Sprouts & Maple-Mustard Sauce

Seared Steaks & Mashed Potatoes

with Roasted Brussels Sprouts & Maple-Mustard Sauce

30 MIN
2 Servings
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From the Test Kitchen

In this classic steakhouse-style dish, seared steaks get a vibrant lift from a drizzle of tangy-sweet sauce, simply made by combining maple syrup with whole grain dijon. They pair perfectly with traditional sides of tender roasted brussels sprouts and rustic mashed potatoes.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Steaks & Mashed Potatoes with Roasted Brussels Sprouts & Maple-Mustard Sauce
Title
time-saving
tips & techniques
Brussels Sprouts
How To: Prepare Brussels Sprouts
Maple Syrup
Whole Grain Mustard
How To: Dice a Potato
Scallions
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end of the brussels sprouts; halve lengthwise. Large dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. 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 the sliced white bottoms of the scallions and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks:
4 Cook the steaks:

While the brussels sprouts roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 9 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the steaks rest, in a bowl, combine the maple syrup and mustard. 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 roasted brussels sprouts. Top the steaks with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Seared Steaks & Mashed Potatoes

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end of the brussels sprouts; halve lengthwise. Large dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. 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 the sliced white bottoms of the scallions and 2 tablespoons of olive oil. 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:
Roast the Brussels sprouts:
3 Roast the Brussels sprouts:

While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks:

While the brussels sprouts roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 9 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the steaks rest, in a bowl, combine the maple syrup and mustard. 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 roasted brussels sprouts. Top the steaks with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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