Steaks & Truffle Butter Mashed Potatoes with Crispy Parmesan Brussels Sprouts
New & Notable

Steaks & Truffle Butter Mashed Potatoes

with Crispy Parmesan Brussels Sprouts

35 MIN
2 Servings
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    From the Test Kitchen

    This hearty dish embodies all of the rich flavors and elegance of a steakhouse dinner, from the sides of white truffle mashed potatoes and brussels sprouts roasted over a blanket of parmesan, to the tangy shallot pan sauce spooned over the steaks.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    ingredients
    Steaks & Truffle Butter Mashed Potatoes with Crispy Parmesan Brussels Sprouts
    Title
    • 2 Steaks
    • ¾ lb Potatoes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ lb Brussels Sprouts
    • 1 oz White Truffle Flavored Butter
    • ¼ cup Grated Parmesan Cheese
    • 1 Shallot
    • 1 Tbsp Balsamic Vinegar
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Soy Sauce
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and small dice the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

    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 butter. 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

    Meanwhile, in a small baking dish, drizzle 2 tablespoons of olive oil and sprinkle the parmesan in an even layer. Add the halved brussels sprouts, cut side down, in an even layer. Season with salt and pepper. Roast 15 to 17 minutes, or until the cheese is browned and crispy and the brussels sprouts are tender when pierced with a fork. Remove from the oven.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), 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; 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 pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and small dice the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

    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 butter. 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

    Meanwhile, in a small baking dish, drizzle 2 tablespoons of olive oil and sprinkle the parmesan in an even layer. Add the halved brussels sprouts, cut side down, in an even layer. Season with salt and pepper. Roast 15 to 17 minutes, or until the cheese is browned and crispy and the brussels sprouts are tender when pierced with a fork. Remove from the oven.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), 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; 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 pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 pan sauce. Enjoy!

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