Rib-Eye Steak with Sherry Shallot Cream Sauce
plus Garlic-Shallot Confit, Lemon Ricotta, Baby Broccoli & Parmesan Potatoes
- Milk
For this special meal, a showstopping, perfectly seared rib-eye with a golden garlic-shallot confit is served alongside roasted baby broccoli and juicy heirloom grape tomatoes. Creamy lemon ricotta provides a bright base for the veggies while crispy garlic Parmesan potatoes add comfort to the dish. The steak is finished with a luxurious sherry shallot cream sauce, a garnish of parsley, and squeeze of fresh lemon juice.
Ingredients
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
1 unit
Baby Broccoli
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
16 ounce
Grass-Fed Rib-Eye Steak
4 ounce
Ricotta Cheese
(Contains: Milk)
8 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Beef Stock Concentrate
¼ ounce
Parsley
2 teaspoon
Garlic Powder
2 unit
Shallot
2.5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
6 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Peel garlic. Quarter and peel half the shallots.
-
Place garlic and quartered shallot in a small pot with enough olive oil to cover (we used 1 cup; you may need less or more depending on the size of your pot); heat over medium-low heat until small bubbles start to form.
-
Reduce heat to low and simmer until garlic is soft and mashable with a fork and shallot is soft and medium golden brown, 30-35 minutes.
-
Meanwhile, slice potatoes into ¼-inch-thick rounds (no need to peel). Trim thick ends from baby broccoli. Zest and quarter lemon. Halve, peel, and finely dice remaining shallot. Roughly chop parsley.
- Toss potatoes on a baking sheet with a large drizzle of oil, Parmesan, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- While potatoes roast, pat steak* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer steak to one side of a second baking sheet. (Reserve pan for Step 6.)
- On opposite side of sheet with steak, toss broccoli and tomatoes with a large drizzle of oil, remaining garlic powder, salt, and pepper. Roast on middle rack until steak is cooked to desired doneness, 10-12 minutes.
- Once steak is done, carefully remove from sheet and transfer to a cutting board; cover with foil and let rest for at least 8 minutes. (TIP: Don’t skip this step—it’s essential for juicy steak!) Continue roasting veggies until broccoli is tender and tomatoes are soft and beginning to collapse, 8-10 minutes more.
-
Meanwhile, in a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice (big squeeze for 4 servings), and salt. Set aside until ready to serve.
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Heat a drizzle of oil in pan used for steak over medium heat. Add diced shallot; cook, stirring, until softened, 1-2 minutes.
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Add half the vinegar (all for 4 servings). Simmer until reduced by about half, 30 seconds.
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Stir in cream sauce base and stock concentrates. Simmer until thickened, 2-3 minutes more. Turn off heat.
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Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
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Thinly slice steak against the grain.
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Using the back of a spoon, spread lemon ricotta on a plate in a circular motion (similar to how you would spread tomato sauce on a pizza). Top ricotta with roasted broccoli. Using a slotted spoon, top with tomatoes and garlic-shallot confit. Top with a large drizzle of infused olive oil (save any leftover oil for another use), a squeeze of lemon juice (big squeeze for 4 servings), half the parsley, and pepper. Serve family style.
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Divide steak and potatoes between plates. Top steak with sherry shallot cream sauce. Garnish steak and potatoes with remaining parsley. Serve with remaining lemon wedges on the side.
