Past Recipes
Seared Steak

Seared Steak with Roasted Brussels Sprouts and Creamy Mushroom Gravy

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As the weather grows cooler, we find ourselves craving meat-and-potatoes comfort food even more. In Chef Andrea’s seasonal take, seared steak is smothered with tender cremini mushrooms and thyme in a creamy gravy, and served with simply roasted Brussels sprouts and red-skinned potatoes. Grab a blanket and a glass of full-bodied red wine, and hunker down deliciously.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 640
  • Protein 43g
  • Total Carb 45g
  • 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

  • steaks
    • 2
    • steaks
  • garlic
    • 2 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • beef stock
    • 8 ounces
    • beef stock
  • Worcestershire sauce
    • 1/2 tablespoon
    • Worcestershire sauce
  • cremini mushrooms
    • 9 ounces
    • cremini mushrooms
  • heavy cream
    • 2 tablespoons
    • heavy cream
  • parsley
    • 1/8 ounce
    • parsley
  • thyme
    • 1/8 ounce
    • thyme
  • lemon
    • 1
    • lemon
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • Brussels sprouts
    • 8 ounces
    • Brussels sprouts
  • tomato paste
    • 1 1/2 teaspoon
    • tomato paste

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • 10" medium pan
  • aluminum foil
  • baking sheet

Allergens

Cooking Steps

  1. Sear Steaks

    Sear Steaks

    Preheat oven to 450°F. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1½ tablespoons olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate and cover loosely with foil to keep warm. Reserve any juices in pan, off heat, for Step 4.

  2. Prepare Ingredients

    Prepare Ingredients

    While steaks sear, trim and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Halve lemon. Peel onion, halve, and thinly slice. Mince garlic. Rinse remaining produce. Roughly chop parsley leaves, discarding stems. Strip thyme leaves, discarding stems. Halve Brussels sprouts lengthwise through roots. Cut potatoes into ½-inch pieces.

  3. Roast Brussels Sprouts and Potatoes

    Roast Brussels Sprouts and Potatoes

    On a baking sheet, toss Brussels sprouts and potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Spread in a single layer, arranging sprouts cut-side down. Roast until browned and tender, 15-18 minutes. Set aside.

  4. Sauté Mushrooms

    Sauté Mushrooms

    While vegetables roast, place pan from steaks over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add mushrooms and onion and sauté, stirring, until mushrooms are tender and beginning to crisp, about 9 minutes. Season with ¼ teaspoon salt and pepper as desired.

  5. Make Mushroom Gravy

    Make Mushroom Gravy

    Add tomato paste, garlic, and thyme to pan with mushrooms, still over medium-high heat. Cook, stirring, until fragrant and fully coated, 1-2 minutes. Add stock and Worcestershire sauce, then bring to a boil over high heat. Simmer, stirring occasionally, until liquid is reduced by half, 5-6 minutes. Remove pan from heat and stir in heavy cream and 1 squeeze lemon juice. Taste and add salt and pepper as desired.

  6. Plate Seared Steak

    Plate Seared Steak

    Squeeze juice of ½ lemon over roasted Brussels sprouts and potatoes on baking sheet, then divide between serving plates. Transfer steaks to plates, spoon over creamy mushroom gravy, and garnish with parsley. Dig in!

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.