Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms & Shallot

Seared Steaks & Roasted Potatoes

with Balsamic-Glazed Mushrooms & Shallot

45 MIN
2 Servings
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    From the Test Kitchen

    For this comforting, steakhouse-style dish, we’re serving juicy steaks with tender mushrooms and shallot glazed in tangy-sweet balsamic vinegar. Hearty sides of roasted potatoes and creamy kale round out the meal.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms & Shallot
    Title
    • 2 Steaks
    • 4 oz Mushrooms
    • ¾ lb Golden Potatoes
    • 2 cloves Garlic
    • 1 bunch Kale
    • 2 Tbsps Balsamic Vinegar
    • 1 Shallot
    • ¼ cup Cream
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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.

    Roast the potatoes
    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 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, 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 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.

    *An instant-read thermometer should register 145°F.

    Cook & glaze the mushrooms
    4 Cook & glaze the mushrooms

    While the steaks rest, to the pan of reserved fond, add the sliced mushrooms and sliced shallot in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, 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.

    Cook & finish the kale
    5 Cook & finish the kale

    Meanwhile, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil 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 the cream (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid is reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    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! 

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; 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 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the steaks
    3 Cook the steaks

    Meanwhile, 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 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.

    *An instant-read thermometer should register 145°F.

    4 Cook & glaze the mushrooms

    While the steaks rest, to the pan of reserved fond, add the sliced mushrooms and sliced shallot in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, 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.

    Cook & glaze the mushrooms
    Cook & finish the kale
    5 Cook & finish the kale

    Meanwhile, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil 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 the cream (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid is reduced in volume. Turn off the heat. 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! 

    Slice the steaks & serve your dish
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