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Bistro Truffle Butter Striploin Steak and Mushrooms with Roasted Sweet Potatoes and Brussels Sprouts

Steak and butter: need we say more? This pan-seared striploin gets the royal treatment with a rich, truffle salt compound butter. Chef's tip: take the butter out the fridge before cooking and it'll come together in seconds!

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Fair Climate Score
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 370 gr striploin steak
  • 170 gr brussels sprouts
  • 340 gr sweet potato
  • 1 gr truffle sea salt
  • 200 gr mixed mushrooms
  • 7 gr chives
  • 1 garlic, cloves
  • 3 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 2 tbsp unsalted butter*
  • 740 gr striploin steak
  • 340 gr brussels sprouts
  • 680 gr sweet potato
  • 2 gr truffle sea salt
  • 400 gr mixed mushrooms
  • 14 gr chives
  • 2 garlic, cloves
  • 6 tbsp oil*
  • 0.5 tsp salt*
  • 0.5 tsp pepper*
  • 4 tbsp unsalted butter*

Instructions

  1. Before starting, preheat the oven to 450°F.
    Wash and dry all produce. Cut sweet potatoes in half lengthwise, then into 1/4-inch slices. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the truffle sea salt, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
  2. Meanwhile, halve Brussels sprouts (if larger, quarter them). Cut mushrooms into 1/2-inch pieces. Peel, then mince or grate garlic. Thinly slice chives. Add 2 tbsp (4 tbsp) butter, remaining truffle sea salt and half the chives to a small bowl. Season with pepper, then stir thoroughly to combine. Set aside.
  3. Pat steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from heat.
  4. Arrange mushrooms on one side of an unlined baking sheet. Season with salt, then dollop half the truffle butter over top.Transfer steak to the other side of the baking sheet. Roast in the bottom of the oven until steak is cooked to desired doneness and mushrooms are tender, 4-6 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
  5. Meanwhile, heat the same pan (from step 3) over medium-high. When hot, add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) oil and garlic. Cook, stirring often, until garlic is fragrant and Brussels sprouts are tender-crisp, 1 min. Season with salt and pepper, to taste.
  6. Slice steak. Divide sweet potatoes, Brussels sprouts and mushrooms between plates. Arrange steak on top of mushrooms. Dollop remaining truffle butter over steak. Pour any juices from the cutting board over top. Sprinkle with remaining chives.