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New York Strip Steak

New York Strip Steak

with Truffled Mashed Potatoes and Green Beans Almandine

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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.

Tags:Egg freeGluten free
Allergens:Tree NutsMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

16 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 unit

Shallot

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Beef Demi-Glace

(ContainsMilk)

1 tablespoon

Tricolor Peppercorns

(ContainsTree Nuts)

¼ ounce

Parsley

1 unit

Truffle Zest

10 ounce

New York Strip Steak

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber10 g
Protein40 g
Cholesterol150 mg
Sodium420 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
Peeler
Pot
Strainer
Baking Sheet
Large Pan
InstructionsPDF
Instructions
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 pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain and return potatoes to empty pot.

2

Meanwhile, trim any tough ends from green beans. Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Pick parsley leaves from stems and discard stems. Finely chop leaves. Peel and chop shallot. Toss green beans, almonds, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.

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.

4

Reduce heat to medium-low and add a drizzle of oil to pan. Add shallots, tossing. Stir in ¼ tsp crushed peppercorns (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. Stir in 1 TBSP butter and half the sour cream until butter is melted. Season with salt and pepper.

5

When potatoes are done, add remaining sour cream, and ½ tsp Sabatino Tartufi® Truffle Zest (more or less to taste) to pot. Mash with a fork or potato masher until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy

6

Thinly slice steak against the grain. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.