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Rib-Eye Steak and Savory Mushroom Sauce

Rib-Eye Steak and Savory Mushroom Sauce

with Cheesy Mashed Potatoes

Gourmet Plus
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Serious about steak? Then you know that rib-eye is the best of the best. Prized for its marbling, rib-eye is loaded with flavor. Our chefs have amped up that meaty flavor even more with an umami-bomb mushroom sauce. Think: gravy but 100x more luxurious and flecked with fresh ‘shrooms. Cheesy mashed potatoes are the perfect accompaniment for catching extra sauce (and trust us, you won’t want to waste a drop.)

Allergens:Milk

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Russet Potatoes

2 unit

Scallions

2 clove

Garlic

4 ounce

Button Mushrooms

20 ounce

Ribeye

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 unit

Beef Stock Concentrate

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4268 kJ
Calories1020 kcal
Fat68 g
Saturated Fat32 g
Carbohydrate36 g
Sugar4 g
Dietary Fiber3 g
Protein65 g
Cholesterol205 mg
Sodium720 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
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel and dice potato into ½-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Cook until tender when pierced with a fork, 15 minutes. Reserve ¼ cup potato cooking water, then drain and return to pot. Cover.

2

Meanwhile, trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Trim and thinly slice mushrooms.

3

Pat steak dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

4

Add sour cream, cheese, and 1 TBSP butter to pot with potato. Using a potato masher or fork, mash over medium-low heat until smooth. (TIP: If needed, stir in reserved potato cooking water, a little at a time, until mixture is smooth.) Season generously with salt and pepper.

5

Heat a drizzle of olive oil in pan used to cook steak over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 2-4 minutes. Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir in stock concentrate and ⅓ cup water, then bring to a boil. Once boiling, reduce heat to low. Simmer until slightly thickened, 1-2 minutes. Turn off heat and stir in 1 TBSP butter. Season with salt and pepper.

6

Slice steak against the grain. Divide steak and mashed potato between plates. Top steak with sauce. Garnish with remaining scallion greens.