Ingredients

Ingredients

• 2 Steaks
• 4 oz Cremini Mushrooms
• 2 Garlic
• 1 Kale
• 1 tbsp Crème Fraîche Or Crema Bel Paese Cheese
• 2 tbsp Balsamic Vinegar
• 2 tbsp Ghee
• 1 Shallot
• 3/4 lb Golden Or Red Potatoes

Instructions

Instructions

1

Prepare the ingredients:

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.

2

Roast the potatoes:

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.

3

Cook the steaks:

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.

4

Cook & glaze the mushrooms:

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.

5

Cook & finish the kale:

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.

6

Slice the steaks & serve your dish:

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!