Past Recipes
Seared Steak

Seared Steak with Green Beans, Horseradish Mashed Potatoes, and Red Wine–Shallot Pan Sauce

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Recipe Details


This French bistro–inspired dinner is comfort fare at its classiest. Mashed potatoes get extra luxurious with cream, while a touch of horseradish cuts through the richness. We keep the decadence going with seared steaks and a red wine, rosemary, and shallot pan sauce finished with a generous dab of butter. Bon appetit!


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 600
  • Protein 36g
  • Total Carb 36g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • haricots verts
    4 ounces
    haricots verts
  • sliced almonds
    1 tablespoon
    sliced almonds
  • steaks
  • rosemary
    1/8 ounce
  • shallot
  • heavy cream
    1 container
    heavy cream
  • horseradish
    2 teaspoons
  • red wine
    1/4 cup
    red wine
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet
  • 10" medium pan
  • potato masher (optional)

Cooking Steps

  1. Boil potatoes

    Boil potatoes

    Preheat oven to 425ºF. Rinse all produce. Place whole potatoes in a medium pot and cover with cold water by 1 inch, then season generously with salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, 15-18 minutes. Drain potatoes and return to pot, off heat.

  2. Roast green beans and almonds

    Roast green beans and almonds

    While potatoes boil, trim and discard ends of green beans (line up the ends to trim them all at once). On a baking sheet, toss almonds and green beans with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until green beans are bright green and crisp and almonds are toasted, 6-8 minutes.

  3. Sear steaks

    Sear steaks

    While green beans roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan to make sauce, and set aside to rest.

  4. Make mashed potatoes

    Make mashed potatoes

    While steaks sear, strip rosemary leaves and mince, discarding stems. Peel shallot and mince. In a small bowl, reserve 1 teaspoon cream for the next step. To pot with potatoes, still off heat, add horseradish and remaining cream. Using a large fork or potato masher, mash until smooth. Add ¼ teaspoon salt and pepper as desired. Cover to keep warm until ready to serve.

  5. Make red wine pan sauce

    Make red wine pan sauce

    Heat pan from steaks over medium heat with 1 teaspoon olive oil. When oil is shimmering, add rosemary and shallot; sauté, stirring, until shallot is softened, 1-2 minutes. Add red wine and cook, scraping up browned bits from bottom of pan, until liquid is mostly evaporated, 1-2 minutes more. Remove pan from heat and stir in butter, reserved 1 teaspoon cream, ⅛ teaspoon salt, and pepper as desired to combine.

  6. Plate steak and potatoes

    Plate steak and potatoes

    Once rested, cut steaks against the grain into ¼-inch slices. Divide horseradish mashed potatoes between serving plates. Top with sliced steak and drizzle over red wine–shallot pan sauce. Serve with roasted green beans and almonds. Enjoy!

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