Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Steaks & Sage Brown Butter

with Cauliflower, Beet & Apple Hash

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Certain flavors and aromas are synonymous with fall—like those of sage-infused brown butter. With its rich, toasty complexity, it makes for a sauce that perfectly suits the season, as well as the season’s best produce. Here, we’re spooning the sauce over succulent steaks and a savory-sweet hash of cauliflower, yellow beet (subtler in taste than its red counterpart), apple and toasted walnuts. It balances the cool-weather elements of the dish with a delicious touch of warmth.

fresh
ingredients
Seared Steaks & Sage Brown Butter with Cauliflower, Beet & Apple Hash
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Peel and medium dice the beet. Peel and small dice the onion. Roughly chop the walnuts. Pick the sage and parsley leaves off the stems; discard the stems and thinly slice the leaves, keeping the herbs separate. Quarter and deseed the lemon. Core and medium dice the apple; toss with the juice of 1 lemon wedge to prevent browning.

Start the hash:
2 Start the hash:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and beet; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned.

Finish the hash:
3 Finish the hash:

Add the apple and onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the walnuts. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl and set aside in a warm place. Wipe out the pan

Cook the steaks:
4 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Make the sage brown butter:
5 Make the sage brown butter:

While the steaks rest, add the butter to the pan of reserved fond; heat on medium until melted. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally, 1 to 2 minutes, or until the butter is golden brown and nuttily fragrant. Add the sage. Cook, swirling the pan occasionally, 30 seconds to 1 minute, or until the sage is fragrant and crispy. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; slice crosswise against the grain. Divide the finished hash and sliced steaks between 4 plates. Top with the sage brown butter. Garnish with the parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Peel and medium dice the beet. Peel and small dice the onion. Roughly chop the walnuts. Pick the sage and parsley leaves off the stems; discard the stems and thinly slice the leaves, keeping the herbs separate. Quarter and deseed the lemon. Core and medium dice the apple; toss with the juice of 1 lemon wedge to prevent browning.

2 Start the hash:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower and beet; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned.

Finish the hash:
3 Finish the hash:

Add the apple and onion to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the walnuts. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a large bowl and set aside in a warm place. Wipe out the pan

4 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to make the hash, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Make the sage brown butter:
5 Make the sage brown butter:

While the steaks rest, add the butter to the pan of reserved fond; heat on medium until melted. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally, 1 to 2 minutes, or until the butter is golden brown and nuttily fragrant. Add the sage. Cook, swirling the pan occasionally, 30 seconds to 1 minute, or until the sage is fragrant and crispy. Turn off the heat. Stir in the juice of the remaining lemon wedges; season with salt and pepper to taste.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; slice crosswise against the grain. Divide the finished hash and sliced steaks between 4 plates. Top with the sage brown butter. Garnish with the parsley. Enjoy!

Plate your dish: