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Rib-Eye Steak Over Gruyère Mashed Potatoes

Rib-Eye Steak Over Gruyère Mashed Potatoes

with Roasted Carrots, Hazelnuts, and Dijon Butter

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Make like a French chef with this very French-ified steak. Its centerpiece is a beautiful rib-eye, seasoned with our Montreal-style spices (OK, that may be more French Canadian than French, but it still has lots of sophisticated flavor). On the side, you’ve got Gruyère mashed potatoes, which feature the alpine cheese, plus a compound butter flavored with Dijon mustard. But more importantly, is it delicious? Mais oui!

Allergens:Tree NutsMilk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 ounce

Hazelnuts

(ContainsTree Nuts)

12 ounce

Yukon Gold Potatoes

8 ounce

Carrot

2 clove

Garlic

¼ ounce

Parsley

12 ounce

Ribeye

1 teaspoon

Paprika

1 tablespoon

Bold & Savory Steak Spice

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Gruyère Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4435 kJ
Calories1060 kcal
Fat80 g
Saturated Fat31 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber10 g
Protein44 g
Cholesterol175 mg
Sodium500 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
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Baking Sheet
Medium Pot
Large Pan
Small Bowl
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Roughly chop hazelnuts. Peel potatoes, then cut into ½ inch cubes. Halve carrots lengthwise through stem ends. Mince or grate garlic. Pick parsley leaves from stems and finely chop. Pat steak dry with paper towel.

2

Toss carrots with a drizzle of oil, ¾ tsp paprika (we’ll use the rest later), and plenty of salt and pepper on a baking sheet. Roast in oven until tender, 20-25 minutes. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes.

3

Heat a large pan over medium-high heat. Add hazelnuts and toast, tossing frequently, until golden brown and fragrant, 3-5 minutes. (TIP: Remove pan from heat for a few moments if nuts seem like they may burn.) Remove from pan and set aside.

4

Heat a drizzle of oil in same pan over medium-high heat. Season steak all over with salt, pepper, and Montreal spice. Cook in pan to desired doneness, 4-7 minutes per side. Remove from pan and set aside. Meanwhile, microwave 1 TBSP butter in a small bowl until just softened, about 10 seconds. Add ½ tsp garlic, 1 tsp parsley, mustard, and remaining paprika to bowl; mash to combine. Let chill in fridge.

5

Once potatoes are tender, reserve ¼ cup cooking water, then drain. Heat a drizzle of oil in same pot over medium heat. Add remaining garlic and cook until fragrant, 30 seconds to 1 minute. Reduce heat to lowest setting, then add potatoes. Mash until smooth. Mix in sour cream and half the cheese. Add a few splashes of reserved water, if needed, to give potatoes a creamy consistency. Season generously with salt and pepper.

6

Toss carrots with hazelnuts on sheet. Slice steak against the grain. Divide potatoes between plates and sprinkle with remaining cheese. Add steak and carrots to plates. Dollop steak with chilled butter and garnish with remaining parsley.