20 oz Rib-Eye Steaks Over Truffled Mashed Potatoes
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20 oz Rib-Eye Steaks Over Truffled Mashed Potatoes

20 oz Rib-Eye Steaks Over Truffled Mashed Potatoes

with Green Beans Amandine

When you want to treat yourself to something luxuriantly tasty, nothing offers instant gratification better than some good steak. And we’ve got a great example with the 20 ounces of rib-eye included in this recipe. This cut of beef is known for its marbling and flavor, so all it needs to become sublime is a simple pan sauce and some equally decadent sides, like almond green beans and truffled mashed potatoes.

Tree Nuts

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

Total Time40 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

¼ teaspoon

Tricolor Peppercorns

(Contains Tree Nuts)

¼ ounce


1 unit


6 ounce

Green Beans

20 ounce

Rib-Eye Steak

1 unit

Beef Demi-Glace

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

½ teaspoon

Truffle Oil

1 ounce


(Contains Tree Nuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4519 kJ
Calories1080 kcal
Fat71 g
Saturated Fat28 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber9 g
Protein65 g
Cholesterol190 mg
Sodium650 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.


Medium Pot
Baking Sheet
Large Pan
Paper Towel
Potato Masher


Preheat Oven and Boil Potatoes

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

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

Heat a drizzle of oil in a large pan over medium-high heat. Pat steaks 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 steaks with aluminum foil to keep them warm.

Make Sauce

Reduce heat under pan to medium-low and add a drizzle of oil. Add shallot and cook, tossing, until softened, 1-2 minutes. 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. Stir until butter is melted. Season with salt and pepper.

Mash Potatoes

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

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.