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New York Strip Steak

New York Strip Steak

with Truffled Mashed Potatoes and Green Beans Almandine

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.

Tree Nuts

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

Total Time35 minutes
Prep Time


serving amount

16 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

1 ounce


(Contains Tree Nuts)

1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Beef Demi-Glace

(Contains Milk)

1 tablespoon

Tricolor Peppercorns

(Contains Tree Nuts)

¼ ounce


1 unit

Truffle Zest

10 ounce

New York Strip Steak

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)

2 teaspoon

Vegetable Oil






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.


Baking Sheet
Large Pan


Boil Potatoes

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.

Prep and Roast Green Beans

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.

Cook Steak

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 Sauce

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.

Mash Potatoes

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

Finish and Plate

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