master

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.

Ethan Mick

with Mashed Potatoes & Roasted Brussels Sprouts

Seared Steaks & Caper Butter

Steaks

Garlic

Crème Fraîche Or Fromage Blanc

Apple Cider Vinegar

Butter

Capers

Golden Or Red Potatoes

Brussels Sprouts

Ingredients

oven

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**.

Prepare the ingredients:

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.

Cook & mash the potatoes:

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.

Roast the brussels sprouts:

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.

Cook the steaks:

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!