A delicious meal featuring steak cooked to your desired doneness, accompanied by creamy mashed potatoes and roasted brussel sprouts, all topped with a flavorful butter compound.
1: For the steak, season with salt, pepper, garlic powder, and rosemary.
2: Cook steak to your desired doneness - sous vide at 133° F for 1 1/2 hours or in a skillet over medium-high heat for 5-6 minutes on each side.
3: For the butter compound, add butter, chives, shallot, parsley, garlic, salt, and pepper to a bowl and mix well.
4: For the mashed potatoes, simmer crushed garlic, heavy cream, and milk in a small pot for about 10 minutes.
5: Strain the garlic and set aside. Boil Yukon potatoes in salted water until tender.
6: Mash the potatoes and add butter, mixing until combined; add the milk mixture until desired consistency, and stir in chives seasoning with salt and pepper.
7: For the brussel sprouts, preheat the oven to 400° F, cut sprouts in half, and toss with olive oil, garlic powder, salt, and pepper.
8: Bake brussel sprouts for 20-25 minutes.
9: Serve steak, mashed potatoes, and brussel sprouts on a plate, top steak with butter compound, and enjoy!
