Salmon & Creamy Shallot Pan Sauce
with Truffle Potato Gratin & Roasted Asparagus
- Milk
- Wheat
- Fish
This beautifully marbled, steakhouse-quality rib-eye is seared to maximum juiciness with a deep brown crust and set alongside a luxurious truffle potato gratin. It’s accompanied by roasted asparagus and a silky shallot pan sauce that elevates every bite, and finished with fresh chives. This is a perfect meal for special occasions, but it’s also simple enough for any night of the week.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Seasoned Precooked Potato Slices
6 ounce
Asparagus
2 tablespoon
Black Truffle Butter
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Beef Stock Concentrate
¼ ounce
Chives
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Shallot
5 teaspoon
Sherry Vinegar
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Finely chop chives.
Spread half the truffle butter all around the inside of a small baking dish (medium baking dish for 4 servings). Drain off any excess liquid from potatoes and spread out evenly in dish.
Melt remaining truffle butter in a small pan over medium heat. Add cream sauce base and ¼ cup water (⅓ cup for 4); bring to a simmer, then remove from heat. Pour mixture over potatoes and cover tightly with foil.
Bake gratin on top rack until potatoes are tender and liquid is bubbling, 25-30 minutes.
Carefully uncover and grate Parmesan all over gratin, then evenly top with panko. Return to top rack and bake, uncovered, until golden brown, 5-8 minutes more.
While gratin bakes, pat steak* dry with paper towels and season generously all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, turning occasionally, until browned all over, 2-3 minutes.
Turn off heat; transfer steak to one side of a baking sheet. Wipe out pan.
Wipe out pan with a paper towel.
On opposite side of sheet from steak, toss asparagus with a drizzle of oil, salt, and pepper. Roast on middle rack until steak is cooked to desired doneness and asparagus is tender, 10-12 minutes.
Transfer steak 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 a juicy end result!
While steak rests, heat a drizzle of oil in pan used for steak over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes.
Stir in vinegar; simmer until reduced by half, 30 seconds.
Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes more. Turn off heat.
Stir in sour cream and 2 TBSP plain butter (4 TBSP for 4) until melted and combined. Season with salt and pepper.
Slice steak against the grain.
Divide steak, asparagus, and potato gratin between plates. Drizzle sauce over steak and sprinkle everything with chives. Serve.
