New York Strip Steak
with Truffled Mashed Potatoes and Green Beans Amandine
When you want to treat yourself to something luxuriantly tasty, nothing offers instant gratification better than a good steak. All it needs is a simple pan sauce to be perfectly sublime. Just make sure to pair it with some equally decadent sides: in this recipe, we’ve got almond green beans and truffled mashed potatoes to help you on your way to a satisfied appetite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 ounce
Almonds
(Contains: Tree Nuts)
1 unit
Shallot
4 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Beef Demi-Glace
(Contains: Milk)
¼ teaspoon
Tricolor Peppercorns
(Contains: Tree Nuts)
¼ ounce
Parsley
10 ounce
New York Strip Steak
½ teaspoon
Truffle Oil
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat oven to 425 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot
Trim any stems from green beans. Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Finely chop parsley. Peel, halve, and chop shallot. Toss green beans, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.
Reduce heat to medium low and add a drizzle of oil to pan. Add shallot and cook until softened, 1-2 minutes, tossing. Stir in ¼ tsp crushed peppercorns (use more or less to taste), demi-glace, and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Add 1 TBSP butter and half the sour cream and stir until butter is melted. Season with salt and pepper.
When potatoes are done, add remaining sour cream and ½ tsp truffle oil to pot (we sent extra oil—use more or less to taste). Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.
Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.
