• Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. 


• Halve the potatoes if large.


• Place in a medium pot and cover with salted water. 


• Bring to a boil, 14 to 16 min., until tender.


• Drain and return to the pot.


• Add 2 tbsp butter (double for 4 portions) and lightly smash the potatoes; season with S&P.

• Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).


• Pick the herb leaves off the stems; roughly chop the leaves.


• In a medium bowl, combine the dried mushrooms and boiling water.


• Cover and set aside for 10 min. to rehydrate.


• Reserving ½ the liquid, drain and finely chop the mushrooms.

• On a lined sheet pan, toss the Brussels sprouts with ⅓ of the herbs, a drizzle of oil and S&P.


• Roast, stirring halfway, 12 to 14 min., until golden brown and tender.

• Pat the steak dry; season with S&P.


• In a large pan, heat a drizzle of oil on medium-high.


• Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.


• Add ¼ cup of the reserved mushroom liquid, 2 tbsp butter (double both for 4 portions), the garlic, rehydrated mushrooms, Worcestershire sauce, remaining herbs and S&P.


• Cook, basting the steak with the sauce, 1 to 2 min., until golden brown.


• Transfer the steak to a cutting board and let rest before slicing.

• Divide the Brussels sprouts and smashed potatoes between your plates.


• Top with the steak and sauce. Bon appétit!

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