Seared Steaks & Caper Butter

with Mashed Potatoes & Roasted Brussels Sprouts

Seared Steaks & Caper Butter

with Mashed Potatoes & Roasted Brussels Sprouts

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.

40 minutes

oven: 450ºF

Ingredients

2 Steaks
2 Garlic
2 tbsp Crème Fraîche Or Fromage Blanc
1 tbsp Apple Cider Vinegar
2 tbsp Butter
1 tbsp Capers
3/4 lb Golden Or Red Potatoes
1/2 lb Brussels Sprouts

Instructions

Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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:

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 or fromage blanc and a drizzle of olive oil; 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.

Roast the brussels sprouts:

While the potatoes cook, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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 the vinegar; carefully stir to coat.

Cook the steaks:

While the brussels sprouts roast, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat drizzle 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. Transfer to a cutting board and let rest at least 5 minutes.

Make the caper butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and chopped capers. 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 caper butter. Enjoy!