½ lb Brussels Sprouts
¾ lb Golden Potatoes
2 Tbsps Maple Syrup
1 Tbsp Whole Grain Dijon Mustard
1.Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the Brussels sprouts; halve lengthwise. Large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
2.Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone, sliced white bottoms of the scallions, and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
3.While the potatoes cook, place the halved Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4.While the Brussels sprouts roast, pat the steaks dry with paper towels. Season with salt and pepper on both 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.
5.While the steaks rest, in a bowl, combine the maple syrup and mustard. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted Brussels sprouts. Top the steaks with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!
Seared steaks get a vibrant lift from a drizzle of tangy-sweet sauce, simply made by combining maple syrup with whole grain Dijon in this classic, steakhouse-style dish.