Past Recipes
Seared Steak

Seared Steak with Herbed Butter, Roasted Beets, and Goat Cheese

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Recipe Details


When it comes to steak toppings, the options abound—but in our personal opinion, sometimes you just need butter. This week, Chef Michelle is creating a decadent compound butter with garlic, shallot, parsley, and tarragon. As it melts, it becomes sauce-like, adding extra richness and a touch of elegance to simple seared steaks. Then, for a seasonal veggie element, roasted beets are tossed with walnuts and creamy goat cheese for a salad with serious panache.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 630
  • Protein 33g
  • Total Carb 10g
  • Total Fat 51g

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

Ingredients & Equipment

What we send

  • unsalted butter
    4 packets
    unsalted butter
  • mixed lettuces
    3 ounces
    mixed lettuces
  • red beets
    4 ounces
    red beets
  • garlic
    1 clove
  • shallot
  • steaks
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • crumbled goat cheese
    1 ounce
    crumbled goat cheese
  • walnuts
    2 tablespoons
  • tarragon
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • 8" small pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Place butter in a small bowl and set aside to soften at room temperature. Rinse mixed lettuces and pat dry with paper towel. Peel beets, halve, and cut into ¼-inch half-moons. Rinse parsley. Roughly chop tarragon and parsley leaves, discarding stems. Mince garlic. Peel shallot and mince. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. 

  2. Roast beets

    Roast beets

    On a baking sheet, toss beets with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender, 15-18 minutes. Set aside until Step 6.

  3. Make herbed butter

    Make herbed butter

    While beets roast, add parsley, tarragon, garlic, ½ tablespoon minced shallot, ⅛ teaspoon salt, and pepper as desired to small bowl with butter. Using a fork, mash to fully combine. 

  4. Sear steaks

    Sear steaks

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate, top with half of herbed butter, and set aside. Meanwhile, heat ½ tablespoon olive oil in a small pan over medium-high heat. When oil is shimmering, add remaining shallot and sauté until softened, 4-5 minutes. Transfer to a large bowl. 

  5. Make vinaigrette

    Make vinaigrette

    Add Champagne vinegar, mustard, and 2 tablespoons olive oil to large bowl with sautéed shallot and stir to fully combine. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate seared steak

    Plate seared steak

    Add mixed lettuces and roasted beets to bowl with vinaigrette and toss to coat. Divide between serving plates. Scatter over goat cheese and walnuts. Slice steaks against the grain as thinly as possible, transfer to plates, and top with remaining herbed butter. Dig in!

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