Rib-Eye Steak Over Gruyère Mashed Potatoes
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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

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!

Tree Nuts

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

Total Time45 minutes
Prep Time


serving amount

1 ounce


(Contains Tree Nuts)

12 ounce

Yukon Gold Potatoes

8 ounce


2 clove


¼ ounce


12 ounce

Rib-Eye Steak

1 teaspoon


1 tablespoon

Bold & Savory Steak Spice

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Gruyère Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Paper Towel
Baking Sheet
Medium Pot
Large Pan
Small Bowl
Potato Masher


Preheat and Prep

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.

Cook Veggies

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.

Toast Hazelnuts

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.

Cook Steak

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.

Mash Potatoes

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.

Finish and Plate

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.

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