home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Strip Steak Over Truffled Mashed Potatoes

Strip Steak Over Truffled Mashed Potatoes

with Green Beans Amandine

Premium
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.2 / 4out of 2429 ratings
Read more

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:Gluten free
Allergens:Tree NutsMilk

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ teaspoon

Tricolor Peppercorns

(ContainsTree Nuts)

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 Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Peeler
Pot
Strainer
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat Oven and Boil Potatoes
Preheat Oven and Boil Potatoes
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.

Prep and Roast Beans
Prep and Roast Beans
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.

Cook Steak
Cook Steak
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.

Make Pan Sauce
Make Pan Sauce
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.

Mash Potatoes
Mash Potatoes
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.

Finish and Plate
Finish and Plate
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.