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Lunch / Dinner

Pan-Seared Steak with Potatoes, Cauliflower & Leeks

Date night is simplified with this scrumptious spring dinner for two with the entrée and side united in one. This ever-so-simple Pan-Seared Steak incorporates perfectly cooked steak with roasted veggies coated in a sherry butter sauce is pure comfort. What more can you ask for?!


2 servings

Total Time

45 minutes

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Test Kitchen Tip

Purple cauliflower gets its color naturally from the antioxidant anthocyanin, but still has the mild, sweet, nutty flavor of white.


Preheat oven to 450°.

Parboil potatoes in a pot of boiling salted water, 5 minutes; drain.

Toss potatoes with 1 tsp. oil in a bowl. Toss cauliflower and leeks in a separate bowl with 2 tsp oil.

Heat remaining 3 tsp. oil in an ovenproof skillet over medium-high. Add filets and potatoes to skillet. Sear filets, about 4 minutes; flip filets and stir potatoes.

Add cauliflower mixture to skillet, transfer to oven, and roast until a thermometer inserted into centers of filets registers 135° for mediumrare, 59 minutes. Transfer filets to a plate, tent with foil, and let rest 10 minutes.

Melt butter in skillet with vegetable mixture over medium heat. Stir in capers and pepper flakes; cook 1 minute.

Deglaze skillet with sherry, scraping up any brown bits, and cook until nearly evaporated. Off heat, stir in parsley and zest; season with salt and black pepper.

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