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We’re giving this classic steakhouse-style dish a sophisticated lift with a rich topping of cremini mushrooms and shallot—glazed in the pan with sweet balsamic vinegar. Traditional sides of tender roasted potatoes and garlic-sautéed kale tie this hearty meal together.

Ethan Mick

with Balsamic-Glazed Mushrooms & Shallot

Seared Steaks & Roasted Potatoes

Steaks

Cremini Mushrooms

Garlic

Kale

Crème Fraîche Or Crema Bel Paese Cheese

Balsamic Vinegar

Ghee

Shallot

Golden Or Red Potatoes

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the **potatoes** into 1-inch-wide wedges. Thinly slice the **mushrooms**. Peel and thinly slice the **shallot**. Peel and roughly chop **2 cloves of garlic**. Separate the **kale** leaves from the stems; discard the stems, then roughly chop the leaves.

Prepare the ingredients:

Place the **potato wedges** on a sheet pan. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:

While the potatoes roast, pat the **steaks** dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat **1 tablespoon of olive oil** on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

While the steaks rest, add the **sliced mushrooms and shallot** in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the **vinegar** (carefully, as the liquid may splatter) and **½ cup of water**; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 7 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook & glaze the mushrooms:

While the mushrooms cook, in a medium pan (nonstick, if you have one), heat **half the ghee** (you will have extra) on medium-high until hot. Add the **chopped garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the **chopped kale**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add **1/4 cup of water** (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Add the **crème fraîche or crema bel paese**; stir to coat. Taste, then season with salt and pepper if desired.

Cook & finish the kale:

Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the **sliced steaks** with the **finished kale** and **roasted potatoes**. Top the steaks with the **glazed mushrooms**. Enjoy!