Seared Steaks & Roasted Potatoes

with Balsamic-Glazed Mushrooms & Shallot

45 MIN

2 Servings

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From the Test Kitchen

We’re giving this classic steakhouse-style dish a sophisticated lift with a rich topping of cremini mushrooms and shallot—glazed in the pan with sweet balsamic vinegar. Traditional sides of tender roasted potatoes and garlic-sautéed kale tie this hearty meal together.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
4 oz Cremini Mushrooms
2 cloves Garlic
1 bunch Kale
1 Tbsp Crème Fraîche Or Crema Bel Paese Cheese
2 Tbsps Balsamic Vinegar
2 Tbsps Ghee
1 Shallot
¾ lb Golden Or Red Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2 Roast the potatoes:

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steaks:

While the potatoes 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, 8 to 10 minutes for medium-rare, or until 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.

4 Cook & glaze the mushrooms:

While the steaks rest, add the sliced mushrooms and shallot in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 7 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Cook & finish the kale:

While the mushrooms cook, in a medium pan (nonstick, if you have one), heat half the ghee (you will have extra) on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Add the crème fraîche or crema bel paese; stir to coat. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished kale and roasted potatoes. Top the steaks with the glazed mushrooms. Enjoy!