with asiago potato gratin and roasted Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and slice potatoes into thin rounds.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. You may receive one or two steaks, depending on your order.
Make the Potato Gratin
In a mixing bowl, gently combine potatoes, cream, ⅔ the Asiago cheese, ⅔ the Parmesan cheese (reserve remaining of both for topping), ¼ tsp. salt, and a pinch of pepper.
Transfer potato-cream mixture to prepared casserole dish and top with remaining Asiago cheese and remaining Parmesan cheese.
Bake in hot oven until browned and potatoes are tender, 25-30 minutes.
While potatoes bake, roast Brussels sprouts.
Start the Brussels Sprouts
Place Brussels sprouts on one half of prepared baking sheet, and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer cut-side down (leaving room for steaks), and roast in hot oven until starting to soften, 7 minutes
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts roast, sear steaks.
Cook Steak and Finish Brussels Sprouts
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Transfer steaks to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Return baking sheet to hot oven and roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest cooked steaks at least 3 minutes.
Make Sauce and Finish Dish
Return pan used to cook steak to medium heat. Add demi-glace, cherry jam, mustard, and 1 Tbsp. water to hot pan and bring to a simmer. Once simmering, stir constantly until thickened, 60-90 seconds.
Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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