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20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce

20 oz Rib-Eye Steaks in a Shallot Demi-Glace Sauce

with Mashed Potatoes and Honey-Roasted Carrots

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Treat yourself to a swanky steakhouse-style dinner that packs tons of luxurious flavor (white tablecloths not included). Its centerpiece is two juicy rib-eye steaks with an incredibly rich flavor that’s straight out of a French bistro. Although the amazingness doesn’t end there: creamy mashed potatoes, sweet honey-roasted carrots, and a savory shallot pan sauce make it truly special. So go ahead and break out that nice bottle of wine, light some candles, and tuck into your new favorite dinner.

Tags:Spicy
Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Carrots

1 teaspoon

Herbes de Provence

½ ounce

Honey

12 ounce

Yukon Gold Potatoes

2 unit

Scallions

20 ounce

Ribeye

1 unit

Shallot

1 unit

Beef Demi-Glace

(ContainsMilk)

1 teaspoon

Chili Flakes

6 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5146 kJ
Calories1230 kcal
Fat81 g
Saturated Fat37 g
Carbohydrate68 g
Sugar23 g
Dietary Fiber11 g
Protein63 g
Cholesterol230 mg
Sodium780 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
Large Bowl
Peeler
Baking Sheet
Medium Pot
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Peel carrots, then cut on an angle into ½-inch-thick pieces. In a large bowl, whisk together herbs de Provence, half the honey, and 1 TBSP olive oil. Season with plenty of salt and pepper. Add carrots and toss to coat.

2

Arrange carrots on a baking sheet. Roast in oven until browned and tender, about 20 minutes. Meanwhile, cut potatoes into evenly sized cubes. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Once done, drain well and set aside.

3

Meanwhile, trim, then thinly slice scallions, separating greens and whites. Pat steaks dry with a paper towel, then season generously all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-6 minutes per side.

4

Remove steaks from pan and set aside to rest for at least 5 minutes. Wipe out any browned bits from pan with a paper towel. Halve, peel, and mince shallot until you have 2 TBSP. Melt 1 TBSP butter in pan used for steaks over medium heat. Add minced shallot and cook until just softened, about 1 minute. Stir in demi-glace and ⅓ cup water. Simmer until slightly thickened, about 1 minute.

5

Stir 1 TBSP butter and any juices released by steaks into pan. Remove from heat and season with salt and pepper. Once carrots are done roasting, drizzle with remaining honey and sprinkle with chili flakes to taste. Place pot used for potatoes over low heat. Add 1 TBSP butter and scallion whites. Cook, stirring, until scallions are slightly softened, about 1 minute.

6

Add potatoes to pot and mash with a potato masher or fork until smooth. Stir in sour cream. Season with salt and pepper. Slice steaks against the grain. Divide carrots, potatoes, and steaks between plates. Spoon pan sauce over steaks and potatoes. Garnish with scallion greens.