I tried teaching Adapt how to cook

Ingredients

• 2 pieces Beef Tenderloin Steaks (8‑oz each, about 1‑inch thick, grass‑fed if possible)
• 2 tablespoons Olive Oil (extra‑virgin, for searing and roasting)
• 1 teaspoon Salt (kosher or sea salt, for steak seasoning)
• 1 teaspoon Black Pepper (freshly cracked, for steak seasoning)
• ½ teaspoon Garlic Powder (for steak and broccoli seasoning)
• ½ teaspoon Onion Powder (for steak seasoning)
• ¼ teaspoon Cayenne Pepper (optional, for a light heat)
• 4 medium Russet Potatoes (no need to peel, cut into 1‑inch chunks)
• 4 tablespoons Unsalted Butter (softened, divided between mash and cookies)
• ½ cup Heavy Cream (for mashed potatoes and sauce)
• ¼ cup Whole Milk (optional, can replace part of the cream in mash)
• 2 tablespoons Fresh Chives (finely chopped, garnish for mash)
• 1 pound Broccoli Florets (substituted for broccolini, trimmed into bite‑size pieces)
• 1 cup Granulated Sugar (for cookie dough)
• 1 cup Brown Sugar (packed, for cookie dough)
• 2 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure, for cookies)
• 3 cups All‑Purpose Flour (sifted)
• 1 cup Chocolate Chips (semi‑sweet)
• 2 whole Shallots (finely minced)
• 2 tablespoons Whiskey (high‑proof (e.g., bourbon), for flambé sauce)
• 1 cup Beef Broth (low‑sodium)

Instructions

1. Soften Butter for Cookies

   Leave the two sticks of unsalted butter at room temperature for about 10 minutes until soft but not melted.

   Time: PT10M

2. Mix Cookie Dough

   In a large mixing bowl combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, then add eggs one at a time, followed by vanilla extract. Gradually mix in sifted flour and finally fold in chocolate chips.

   Time: PT10M

3. Chill Cookie Dough

   Cover the dough with plastic wrap and refrigerate for 30 minutes (or freeze for 15 minutes for a quicker set).

   Time: PT30M

4. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

5. Prepare Potatoes

   Wash the russet potatoes, cut into 1‑inch chunks (no need to peel). Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil.

   Time: PT5M

6. Boil Potatoes

   Boil the potatoes for 15‑20 minutes, until fork‑tender.

   Time: PT20M

7. Prepare Broccoli

   While potatoes boil, trim broccoli into bite‑size florets. Toss with 1 Tbsp olive oil, salt, pepper, and garlic powder.

   Time: PT5M

8. Roast Broccoli

   Spread broccoli on a baking sheet and roast in the preheated oven for 15‑20 minutes, turning halfway, until crisp‑tender and lightly browned.

   Time: PT20M

   Temperature: 425°F

9. Season Steaks

   Pat the steaks dry. Generously season both sides with salt, black pepper, garlic powder, onion powder, and optional cayenne. Press the seasoning into the meat.

   Time: PT5M

10. Sear Steaks

    Heat the cast‑iron skillet over high heat until smoking hot. Add 1 Tbsp olive oil, then place steaks in the pan. Sear 4 minutes without moving, then flip and sear another 4 minutes for medium‑rare.

    Time: PT8M

11. Rest Steaks

    Transfer steaks to a plate and let rest for 5 minutes before slicing.

    Time: PT5M

12. Make Whiskey‑Shallot Sauce

    In the same skillet (or a saucepan) reduce heat to medium. Add a splash of olive oil if needed, then sauté minced shallots until translucent (2 minutes). Carefully add whiskey and, if comfortable, flambé by igniting with a long lighter. Once flame subsides, stir in beef broth and simmer 3 minutes. Add heavy cream, simmer until sauce thickens (≈4 minutes). Season with salt and pepper.

    Time: PT10M

13. Mash Potatoes

    Drain boiled potatoes and return to pot. Add 4 Tbsp butter, ½ cup heavy cream, optional ¼ cup milk, chopped chives, salt, pepper, and a pinch of cayenne. Mash until smooth and creamy.

    Time: PT8M

14. Bake Cookies

    Scoop chilled dough onto a parchment‑lined baking sheet (≈1‑inch balls). Bake in the 350°F oven for 12‑15 minutes, until edges are golden and centers set.

    Time: PT15M

    Temperature: 350°F

15. Plate and Serve

    Arrange a steak slice on each plate, drizzle with whiskey‑shallot sauce, add a scoop of mashed potatoes, a side of roasted broccoli, and a warm cookie on the side.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

62 g

Fat

45 g

Fiber

5 g