Brown Sugar Bourbon Steak

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• brown sugar bourbon seasoning
  2 unit
• brussels sprouts
  1 lb
• dijon mustard
  4 tsp
• potatoes
  24 oz
• potatoes again
  whole
• ranch steak
  20 oz
• salt
• scallions
  4 unit
• sour cream
  1/2 c

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. potatoes into 1-inch pieces. Trim and thinly slice scallions , separating whites from greens. Trim and halve brussels sprouts lengthwise.

   potatoes: 24 oz, scallions: 4 unit, brussels sprouts: 1 lb
2. 

   2

   Place potatoes again into medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 17 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash potatoes with sour cream and up to 1 TBSP butter, adding splashes of reserved potato liquid as needed, making smooth and creamy. Stir in half the scallion greens. Season with salt and black pepper . Keep covered until ready to serve. 4 SERVINGS: Use 2 tablespoons butter.

   potatoes again: whole, sour cream: 1/2 c, salt, black pepper
3. 

   3

   While potatoes cook, toss Brussels sprouts on baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 20 minutes .
4. 

   4

   Meanwhile, pat ranch steak dry with paper towels and season all over with brown sugar bourbon seasoning . In a large pan , heat a drizzle of oil over medium-high. Add steak and cook to desired doneness, ⏱️ 4 minutes per side. Turn off heat; transfer to a cutting board and rest. TIP: Lower heat if spice blend starts to burn.

   ranch steak: 20 oz, brown sugar bourbon seasoning: 2 unit
5. 

   5

   Heat another drizzle of oil in same pan over medium heat. Add scallion whites and a big pinch of remaining seasoning. Cook, stirring, until fragrant, ⏱️ 1 minutes . Add beef stock concentrate and ¼ cup water; simmer until slightly thickened, ⏱️ 3 minutes . Reduce heat, whisk in dijon mustard . Turn off heat; stir in remaining sour cream and 1 tablespoon butter. 4 SERVINGS: Use 1/3 cup water and 2 tablespoons butter.

   beef stock concentrate: 2 unit, dijon mustard: 4 tsp
6. 

   6

   Slice steak against the grain. Divide potatoes, Brussels sprouts, and steak among plates. Spoon sauce over steaks and sprinkle with remaining scallion greens.