Peppered Rib-Eye Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Peppered Rib-Eye Steak

Peppered Rib-Eye Steak

with Truffled Mashed Potatoes and Green Beans Amandine

PREMIUM

When you want to treat yourself to something luxuriantly tasty, nothing offers instant gratification better than a good steak. And we’ve got a great one with rib-eye, which is prized for its marbling and flavor. All it needs to be perfectly sublime is a simple pan sauce and some equally decadent sides, like almond green beans and truffled mashed potatoes.

Tags:
Gluten-free
Organic
Allergens:
Tree Nuts
Milk

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

Total Time40 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

¼ teaspoon

Tricolored Peppercorns

(Contains Tree Nuts)

¼ ounce

Parsley

1 unit

Shallot

6 ounce

Green Beans

10 ounce

Ribeye

1 unit

Beef Demi-Glace

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

½ teaspoon

Truffle Oil

1 ounce

Almonds

(Contains Tree Nuts)

Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Kosher Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat47 g
Saturated Fat18 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber9 g
Protein38 g
Cholesterol105 mg
Sodium550 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

Peeler
Pot
Strainer
Baking Sheet
Large Pan
Paper Towel

Instructions

Preheat Oven and Boil Potatoes
1

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 big 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.

Prep and Roast Beans
2

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.

Cook Steak
3

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.

Make Pan Sauce
4

Reduce heat under pan to medium low and add a drizzle of oil. 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.

Mash Potatoes
5

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.

Finish and Plate
6

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.