10-oz Ribeye and Mustard Peppercorn Sauce

10-oz Ribeye and Mustard Peppercorn Sauce

with Chive Mashed Potatoes and Roasted Broccoli

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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 bursting with meaty flavor. Our chefs took it to the next level by topping it with a creamy pan sauce flecked with freshly crushed mustard seeds and peppercorns. Like a true steakhouse meal, this dish doesn’t skimp on the sides. Chive mashed potatoes are the perfect accompaniment for catching any extra sauce, while roasted broccoli adds a fresh crunch. Now all you need is someone to bring you a molten chocolate cake.

Allergens:Milk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

¼ ounce

Chives

1 teaspoon

Mustard Seeds

1 tablespoon

Black Peppercorns

4 tablespoon

Sour Cream

(ContainsMilk)

8 ounce

Broccoli Florets

20 ounce

Rib-Eye Steak

1 unit

Beef Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat64 g
Saturated Fat28 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber8 g
Protein63 g
Cholesterol185 mg
Sodium670 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
Medium Pot
Potato Masher
Strainer
Baking Sheet
Large Pan
Paper Towel
InstructionsPDF
Instructions
Prep
Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Halve, peel, and mince shallot until you have 2 TBSP (save the rest for another use). Thinly slice chives. Place peppercorns and mustard seeds in separate zip-close bags. Using a heavy pan or mallet, pound peppercorns and mustard seeds until coarsely ground.

Make Mashed Potatoes
Make Mashed Potatoes
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes. Drain and return to pot. Mash with a potato masher or fork until smooth. Stir in half the sour cream, half the chives, salt, and pepper. Cover and keep on very low heat, stirring occasionally, until ready to serve.

Roast Broccoli
Roast Broccoli
3

While potatoes cook, toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, about 15 minutes.

Cook Steak
Cook Steak
4

While broccoli roasts, pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Rinse and wipe out pan.

Make Sauce
Make Sauce
5

Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook until softened, 1-2 minutes. Add stock concentrate, ¼ cup water, and peppercorns and mustard seeds (start with ½ tsp each). Simmer until reduced, 2-3 minutes. Stir in any resting juices from steak. Turn off heat; stir in 1 TBSP butter and remaining sour cream until smooth. Season with salt and pepper.

Finish and Serve
Finish and Serve
6

Slice steak against the grain. Divide broccoli, mashed potatoes, and steak between plates. Top steak with sauce. Garnish with remaining chives.