Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts
Family Friendly

Steaks & Caper Butter

with Mashed Potatoes & Roasted Brussels Sprouts

40 MIN
+$10.99/serving 2 Servings
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    From the Test Kitchen

    To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.
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    • Nutrition
      PER SERVING
    • Calories
      1140 Cals (est.)
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    ingredients
    Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts
    Title
    • 2 8-Oz Pasture-Raised Tenderloin Steaks
    • 1 oz Salted Butter
    • ½ lb Brussels Sprouts
    • ¾ lb Potatoes
    • 1 Tbsp Capers
    • 2 Tbsps Crème Fraîche
    • 2 cloves Garlic
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Apple Cider Vinegar
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes and chopped garlic 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 the crème fraîche; season with salt and pepper. 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 & dress the brussels sprouts
    3 Roast & dress the brussels sprouts

    Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar (you will have extra); carefully stir to coat.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the caper butter & serve your dish
    5 Make the caper butter & serve your dish

    While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. 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 dressed brussels sprouts. Top the steaks with the caper butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.

    2 Cook & mash the potatoes

    Add the diced potatoes and chopped garlic 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 the crème fraîche; season with salt and pepper. 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 & dress the brussels sprouts
    3 Roast & dress the brussels sprouts

    Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar (you will have extra); carefully stir to coat.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the caper butter & serve your dish
    5 Make the caper butter & serve your dish

    While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. 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 dressed brussels sprouts. Top the steaks with the caper butter. Enjoy!

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