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20 oz Rib-Eye Steak in a Tomato Balsamic Sauce

20 oz Rib-Eye Steak in a Tomato Balsamic Sauce

with Truffled Mushroom Couscous

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Rated 3.1 / 4out of 629 ratings
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Treat yourself to a restaurant-style recipe that pulls out all the stops: not only does this dish feature a steakhouse-sized 20-ounce portion of rib-eye for two, it also goes full-on in the flavor department with luxuriant additions like a tomato balsamic pan sauce for the meat and truffle butter in the couscous. So break out the steak knives, the fancy plates, and a bottle of wine—making a special meal like this deserves a celebration.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

4 ounce

Button Mushrooms

4 ounce

Grape Tomatoes

½ ounce

Basil

1 unit

Shallot

1 unit

Lemon

¾ cup

Whole Wheat Israeli Couscous

(ContainsWheat)

20 ounce

Rib-Eye Steak

5 teaspoon

Balsamic Vinegar

1 unit

Beef Demi-Glace

(ContainsMilk)

2 tablespoon

Truffle Oil

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

⅗ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5063 kJ
Calories1210 kcal
Fat76 g
Saturated Fat34 g
Carbohydrate71 g
Sugar13 g
Dietary Fiber6 g
Protein69 g
Cholesterol185 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Mince or grate garlic. Trim, then thinly slice mushrooms. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems. Roughly chop leaves. Halve, peel, and thinly slice shallot. Cut lemon into quarters.

Cook Mushrooms
Cook Mushrooms
2

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add mushrooms; cook until they begin to brown, 5-6 minutes. Season with salt and pepper. Remove from pot and set aside. Heat a drizzle of olive oil in same pot over medium-high heat. Add garlic. Cook until fragrant, about 30 seconds.

Cook Couscous
Cook Couscous
3

Add couscous to pot with garlic and stir to coat. Season with salt and pepper. Cook, stirring, until lightly toasted, 2-3 minutes. Pour in 1½ cups water. Bring to a boil, then lower heat and reduce to a simmer. Cook, uncovered, until al dente, 9-11 minutes. Once done, cover and set aside off heat.

Cook Steaks
Cook Steaks
4

Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat steaks dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside to rest. (TIP: Keep steaks loosely covered with aluminum foil to keep warm.) Heat a drizzle of olive oil in same pan over medium-high heat. Add shallot and cook until soft, 1-2 minutes.

Make Sauce
Make Sauce
5

Add tomatoes to pan; cook until just softened, 1-2 minutes. Stir in vinegar and ½ tsp sugar; simmer until syrupy, about 1 minute. Stir in ¼ cup water and demi-glace. Simmer until just thickened, about 2 minutes. Remove pan from heat and stir in 1 TBSP plain butter. Season with salt and pepper.

Finish and Plate
Finish and Plate
6

Fluff couscous with a fork, then stir in truffle butter (start with half and add more to taste) as well as mushrooms, a big squeeze of lemon, half the basil, half the Parmesan, and salt and pepper. Divide between plates and sprinkle with rest of Parmesan. Add steaks to plates and spoon sauce over. Garnish with rest of basil. Serve with lemon on the side.