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Strip Steak Over Truffled Mashed Potatoes

Strip Steak Over Truffled Mashed Potatoes

with Green Beans Amandine

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Rated 3.2 / 4
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When you want to treat yourself to something luxuriantly tasty, nothing offers instant gratification better than a good steak. And we’ve got a great one with our New York strip, which is prized for its marbling and flavor. All it needs to be perfectly sublime is a simple pan sauce and some equally decadent sides, like almond green beans and truffled mashed potatoes.

Tags:Egg freeGluten free
Allergens:MilkTree Nuts
Preparation Time
40 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ teaspoon

Tricolor Peppercorns

¼ ounce

Parsley

1 unit

Shallot

6 ounce

Green Beans

12 ounce

New York Strip Steak

1 unit

Beef Demi-Glace

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

½ teaspoon

Truffle Oil

1 ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber9 g
Protein43 g
Cholesterol155 mg
Sodium550 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
Utensils
Peeler
Pot
Strainer
Baking Sheet
Large Pan
Paper Towel
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 425 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a medium pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.

2

Use a mallet or heavy pan to crush peppercorns in their bag until coarsely ground. Finely chop parsley. Peel, halve, and chop shallot. Toss green beans, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.

3

Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.

4

Reduce heat under pan to medium low and add a drizzle of oil. Add shallot and cook until softened, 1-2 minutes, tossing. Stir in ¼ tsp crushed peppercorns (use more or less to taste), demi-glace, and ½ cup water. Bring to a boil, then lower heat and simmer until reduced, 2-3 minutes. Remove from heat. Add 1 TBSP butter and half the sour cream and stir until butter is melted. Season with salt and pepper.

5

Add remaining sour cream and ½ tsp truffle oil to pot with drained potatoes (we sent extra oil—use more or less to taste). Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.

6

Thinly slice steak against the grain. Toss green beans with almonds. Divide mashed potatoes, green beans, and steak between plates. Drizzle sauce over steak and potatoes. Garnish with parsley.