Seared Steaks & Mashed Potatoes

Prepare the ingredients: Wash and dry the potatoes. Peel and chop the potatoes. Peel and thinly slice the onion. Peel and thinly slice the apple. Cut out and discard the core of the cabbage. Thinly slice the cabbage.

Cook & mash the potatoes: Add the diced potatoes to a pot of boiling water and season with salt. Simmer until tender, about 15-20 minutes. Drain and return to the pot. Add half the butter and a drizzle of olive oil. Using a potato masher, mash until smooth. Season with salt and pepper to taste. Cover to keep warm.

Cook the apple & onion: While the potatoes cook, heat 1 tablespoon of olive oil in a medium-high skillet. Add the sliced apple and onion. Sauté for 3-4 minutes until fragrant. Set aside.

Add the cabbage: Add the sliced cabbage to the pan, season with salt and pepper. Cook for 5 minutes until slightly softened. Reduce the heat to medium-low. Stir in the sugar and red wine vinegar. Loosely cover the pan with aluminum foil for a lid and simmer for 10-15 minutes or until tender. Wipe out the pan.

Cook the steaks: Pat the steaks dry with paper towels. Season both sides with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook, turning occasionally, 8 to 10 minutes total for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.

Make the pan sauce & serve your dish: While the steaks rest, to the pan add the demi-glace. Stir until combined. Add the remaining butter and 1/4 cup of water (carefully, as the liquid may spatter); season with salt and pepper to taste. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Serve the rested steaks with the braised cabbage and mashed potatoes. Top the steaks with pan sauce. Enjoy!