Rib-Eye Steak & Creamy Mustard Sauce
with Mashed Potatoes, Roasted Balsamic Green Beans & Wedge Salad
- Milk
- Eggs
- Wheat
Elevated but simple, this classic steakhouse-style meal features a rich, beautifully marbled rib-eye steak seared to perfection, then drizzled with a luxurious Dijon pan sauce swirled with crème fraîche and Worcestershire. It’s served with extra-creamy mashed potatoes and roasted crisp-tender green beans in a tangy-sweet balsamic glaze with caramelized shallots. An elegant wedge salad with a blue cheese vinaigrette and crispy fried onions scattered over the top completes the plate.
Ingredients
6 ounce
Green Beans
16 ounce
Potatoes
2 tablespoon
Crème Fraîche
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
3 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 unit
Baby Iceberg Lettuce
¼ ounce
Chives
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 tablespoon
Worcestershire Sauce
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot.
-
While potatoes cook, trim green beans if necessary. Halve, peel, and mince shallot. Thinly slice chives. Trim and discard root end from lettuce; quarter lengthwise.
- To pot with drained potatoes, add crème fraîche, half the cream sauce base, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Cover to keep warm until ready to serve.
-
Pat steak* dry with paper towels; season with salt and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook until browned but not yet cooked through, 2-3 minutes per side. TIP: If steak has a layer of fat on one side, use tongs to flip steak and sear until fat is rendered and crispy.
-
Turn off heat; transfer steak to one side of a baking sheet (for 4 servings, spread steak out across entire sheet). Wipe out pan.
-
On opposite side of sheet from steak, toss green beans with a large drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second baking sheet; roast steak on top rack and green beans on middle rack.)
-
Roast on top rack until steak is cooked to desired doneness and green beans are browned and tender, 8-12 minutes. TIP: If steak is done before green beans, transfer to a cutting board and continue roasting green beans until tender.
-
Transfer steak to a cutting board; let rest for 5 minutes. Toss roasted green beans on baking sheet with half the balsamic glaze (all for 4).
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Heat a drizzle of oil in pan used for steak over medium heat. Add shallot and cook, stirring occasionally, until lightly browned and softened, 1-2 minutes.
-
Add mustard, Worcestershire sauce, garlic powder, remaining cream sauce base, and ¼ cup plain water (½ cup for 4 servings); cook, stirring, until slightly thickened, 1-2 minutes.
-
Remove from heat and stir in half the chives; season with salt and pepper.
- Divide lettuce wedges between two small plates; top with dressing, crispy fried onions, and remaining chives.
-
Thinly slice steak against the grain.
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Divide steak, green beans, and mashed potatoes between plates. Spoon sauce over steak and serve with wedge salad.
