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Truffle Rib-Eye Steak

Truffle Rib-Eye Steak

with Seasoned Potato Wedges and Roasted Green Beans

Gourmet
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Rib-eye is a cut of beef prized for its flavor and tenderness. So you know that this is a meal worth putting your fancy pants on for. But just in case you want to break out the cuff links or pearls as well, we’re drizzling the meat with some seriously sophisticated truffle sauce. There are also some cozy comforts included, like toasty potato wedges and tender-crisp green beans. So if you wanna eat like a king or queen in your pajamas, there’s room for that too.

Tags:Egg freeNut free
Allergens:Milk
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

12 ounce

Rib-Eye Steak

½ tablespoon

Steak Spice

1 unit

Beef Stock Concentrate

0.07 ounce

Truffle Zest

6 ounce

Green Beans

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat65 g
Saturated Fat25 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber8 g
Protein35 g
Cholesterol145 mg
Sodium610 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
Utensils
Baking Sheet
Paper Towel
Large Bowl
Medium Bowl
Large Pan
InstructionsPDF
Instructions
1

Adjust rack to upper and lower positions and preheat oven to 425 degrees. (TIP: Preheat oven with a baking sheet inside for extra-crispy potatoes.) Wash and dry all produce. Cut potatoes into 1-inch-thick wedges. Halve, peel, and mince shallot until you have 1½ TBSP. Pat steak dry with a paper towel and let come to room temperature.

2

In a large bowl, toss potatoes with a large drizzle of oil, ½ TBSP spice blend (we sent more), salt, and pepper. Arrange in a single layer on a lightly oiled baking sheet. Roast on upper rack until browned and crisp, 25-30 minutes, flipping halfway through.

3

Place stock concentrate, ½ cup water, and truffle zest in a medium microwavesafe bowl. Microwave on high until steaming, 1-2 minutes. Stir to combine. Set aside. Toss green beans on another baking sheet with a drizzle of oil. Season with plenty of salt and pepper. Roast on lower rack to desired doneness, 10-15 minutes.

4

Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-7 minutes per side. Remove from pan and set aside to rest. Wipe out any burnt bits in pan.

5

Reduce heat under pan to medium and add ½ TBSP butter. Once melted, add minced shallot. Cook, tossing, until softened, 1-2 minutes. Pour in stock mixture and bring to a simmer. Let reduce by half, 3-5 minutes. Remove pan from heat and add sour cream and another ½ TBSP butter, whisking until smooth and combined. Taste and add more butter, if desired.

6

Divide steak, potatoes, and green beans between plates. Spoon sauce over steak and serve.